Moroccan Chicken Chickpea Skillet

Ingredients

• 4 chicken breast fillets (about 120 g)
• 1 onion
• 2 Garlic cloves
• 2 cm fresh ginger
• 100 g princess beans
• 2 tbsp olive oil
• 1 tsp Paprika powder (sweet)
• 0.5 untreated lemon (zest and juice)
• 1 tsp cumin (ground)
• 1 tsp turmeric (ground)
• 1 tsp Dried oregano
• 400 g diced tomatoes (canned)
• 250 ml poultry broth
• Salt
• 400 g chickpeas (canned)

Instructions

1. 1.

   Rinse the chicken breasts, pat dry, and cut into pieces. Peel the onion and garlic; finely chop the garlic and slice the onion into strips. Peel and finely chop the ginger. Wash the beans, trim them, and cut into 2-3 cm long pieces.

2. 2.

   Brown the chicken in a hot pan with oil until golden brown, then remove from the pan. In the same pan sauté the onion with the garlic until translucent. Add the beans, ginger, paprika, lemon zest, cumin, turmeric, and oregano; stir briefly. Add tomatoes and broth. Return the chicken to the pan, season with salt, and simmer gently for about 15 minutes, stirring occasionally.

3. 3.

   Rinse the chickpeas in a sieve and drain. Add them to the skillet and cook for another ~5 minutes until heated through.

4. 4.

   Season with salt and lemon juice and serve.