Defeat Garden

Middle Eastern Skillet Chicken

Posted on: September 13, 2010

Here was supper tonight:

This is another recipe from Dana Carpender’s book (which you can find at  I followed it almost exactly since it’s only the second time I’ve made it (the first time was so long ago I don’t really remember when it was!).

3 chicken breasts, cut into cubes

1 onion, diced

(and here’s where I didn’t follow it so closely) :o)

some coriander

some cumin

some cinnamon (not as much as the coriander and cumin, though)

some turmeric (you could probably use curry powder, too)

some pepper

2 cloves of crushed garlic (or if you love garlic like me, 3 or 4.)

some ground fresh ginger (about a tablespoon should be right)

a can of diced tomatoes (but you could also use fresh) with juice

a little less than a can of chicken broth (but only because it didn’t fit in my skillet!)

First, warm some olive oil in a skillet, then add the chicken and onions.

After they’ve cooked a bit, add the seasonings, then cook until the chicken is white all over.

Then, add everything else, mix together, and simmer for 15 minutes or so.

This is delicious!  I put mine over a bed of spinach in a bowl and I think it made it even better!


2 Responses to "Middle Eastern Skillet Chicken"

Looks good! I can almost smell the spices.

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