Ginger, cumin and cinnamon add a touch of flavour to this braised chicken entrée. Slow-simmered with onions, tomatoes, chickpeas, and zucchini, these chicken thighs are served with a side of hot cooked couscous.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 can (28 fl oz/796 mL) no-salt-added diced tomatoes, undrained
1 cup canned no-salt-added chickpeas (garbanzo beans), rinsed
1 zucchini, sliced
3 Tbsp. Kraft Extra Virgin Olive Oil Fig Balsamic Dressing
2/3 cup whole wheat couscous, uncooked
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How do I make it ?
Cook chicken and onions in hot oil in large skillet on medium heat 5 min., turning chicken and stirring onions after 3 min. Add next 3 ingredients; cook and stir 1 min.
Stir in all remaining ingredients except couscous; bring just to boil. Simmer on medium-low heat 25 min. or until chicken is done (170ºF). Meanwhile, cook couscous as directed on package.
Serve chicken mixture spooned over couscous.
Kraft Kitchen Tips!
Garnish with 1/4 tsp. chopped cilantro just before serving.
Add a few tablespoons dried apricots, raisins or currants to chicken mixture with tomatoes and chickpeas.
Calories From Fat
% Daily Value
Fat 7 g
Saturated fat 1 g
Cholesterol 50 mg
Sodium 170 mg
Carbohydrate 54 g
Fibre 9 g
Sugars 11 g
Protein 21 g
4 servings, 1/4 recipe (367 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.