I found this recipe in an old “chicken” cookbook. Since we have cut down on the amount of meat we eat I decided to incorporate chick peas into the recipe. The chick peas go nicely with the sweet taste of the raisins and the balsamic vinegar.
Ingredients
- 1 28oz (796ml) can WELL
DRAINED diced tomatoes (save liquid to cook rice in) - 1 boneless, skinless chicken breast, cut into small pieces
- 1/2 19oz(540ml) chick peas
- 1 small onion, sliced thin
- 2 cloves garlic, sliced thin
- 2 tbls olive oil
- 1/3 cup raisins
- 1/2 teas ground cumin
- 1/2 teas ground cinnamon
- 1/2 teas curry powder
- 1/2 teas ground coriander
- 1/2 teas salt & pepper
- 1/2 pkg (156g) baby spinach
- 1 teas balsamic vinegar
- 4 servings brown rice (cooked)
Directions
- Heat roast pan in 425F(220C)oven.
- In a bowl toss well drained tomatoes with the chicken, olive oil, onion, garlic, raisins and spices including salt & pepper.
- When oven reaches temperature and pan is hot add the chicken mixture.
- Spread mixture out and return to oven for 10 min.
- Add chick peas and roast another 5 min.
- Add spinach and cover pan with foil/lid and bake another 5 minutes.
- Remove foil/lid and drizzle with balsamic vinegar, stirring to combine.
- Serve over brown rice which has been cooked with the reserved juice from the can of tomatoes and enough water to satisfy the rice recipe.
Serving Suggestions:
Can be served over pasta or noodles.
Comments:
I used lexia raisins but I expect any raisins would work.
You could use more chicken but this is a great way to reduce the meat and introduce chick peas