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6 boneless, skinless chicken thighs, cut into chunks
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 tablespoon olive oil
1 tablespoon butter
2 large carrots, sliced
1 small onion, diced
1 2/3 cup chicken broth
3 tablespoons apple cider vinegar
1/2 cup garbanzo beans
1 tablespoon golden raisins
Almond-Cilantro Pesto
Goat Cheese or Parmesan cheese
In a small bowl mix together the salt, pepper, cumin, and paprika. Season the chicken thighs, using all of the spice mixture. In a large saucepan or Dutch oven, over medium heat, melt the butter and oil. Add the chicken to the pot and cook until browned on all sides, stirring occasionally.
Add the carrots, onion, broth, and vinegar. Cook at a simmer for about 15-20 minutes or until the chicken is very tender. Stir in the garbanzo beans and raisins and cook for an additional 5 minutes. Serve topped with pesto and crumbled or grated cheese. Makes 6 servings, about 2/3 cup each.
Per Serving: Calories 158; Protein 10 g; Fat 8 g; Carbs 9 g; Sugar 2 g; Sodium 279 mg
Almond-Cilantro Pesto
2 cups packed fresh cilantro leaves
1 cup packed fresh parsley
1/4 cup almonds
2 cloves garlic
1/3 cup olive oil
1/2 teaspoon salt
1/8 teaspoon fresh black pepper
Combine the cilantro, parsley, almonds, and garlic in a food processor or blender and process until coarsely chopped. Add oil, salt, and pepper and process until smooth. (If storing carefully pour another tablespoon of olive oil onto the top and then cover with plastic wrap and store in the refrigerator.) Makes 12 servings.
Per Serving: Calories 57; Protein 0 g; Fat 6 g; Carbs 1 g; Sugar 0 g; Sodium 47 mg