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| Ingredients: |
1 28oz (796ml) can WELL
DRAINED stewed 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 corriander
1/2 teas salt & pepper
1/2 pkg (156g) baby spinach
1 teas balsamic vinegar
4 servings brown rice (cooked) |
| Cooking
Instructions: |
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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 15 min. Add chick peas and roast another 10 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.
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| Serving
Suggestions: |
| Can be served over pasta or noodles. |
| Additional
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 |
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