Tagine of Chicken and Chickpeas

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 15.5 ounce chickpeas rinsed drained canned (garbanzo beans)
• 2 tablespoons cilantro leaves fresh chopped
• 0.5 teaspoon ground ginger 
• 0.5 teaspoon ground turmeric 
• 1 teaspoon hungarian paprika sweet
• 1 tablespoon olive oil 
• 2 cups onion diced ( 2 medium)
• 2 cups plum tomatoes seeded chopped ( 3)
• 0.3 teaspoon salt 
• 1 pound chicken breast halves boneless skinless
• 1 pound chicken thighs boneless skinless ( 4)

Equipment

• bowl
• frying pan
• cutting board

Directions

1. Combine first 4 ingredients in a small bowl; rub spice mixture evenly over chicken.
2. Heat oil in a large nonstick skillet over medium-high heat.
3. Add chicken to pan; cook 3 minutes on each side or until lightly browned.
4. Transfer chicken to a cutting board; cool slightly. Slice and return to pan.
5. Add onion; saut 3 minutes.
6. Add tomato and salt; cover and cook 15 minutes.
7. Add chickpeas; cover and cook 15 minutes, stirring occasionally. Stir in cilantro.