CHICKEN AND CHICKPEA STEW ENJOY DAN:

                       CHICKEN AND CHICKPEA STEW by CHEF DAN:

Serves 4

INGREDIENTS:

4 garlic cloves, finely chopped

1/2-teaspoon sea salt, divided

1/4-cup lemon juice

1 teaspoon EACH ground cumin, smoked paprika, and garam masala

1/2-teaspoon seasoned Pepper Medley

1-pound boneless, skinless breasts, cut into 1-inch pieces

1 tablespoon olive oil

1 onion, chopped

1 (10.5 Oz) RO*TEL sliced tomatoes with green peppers

1 (15 Oz) can chickpeas

1/4-cup cilantro, chopped

DIRECTIONS:

1.   In a mortar & pestle put in garlic and salt and pound into a paste.

2.   Transfer  to a bowl and whisk in lemon juice and next 4 ingredients:

3.   Add the chicken and stir to coat.

4.   In oil in a cast-iron skillet over medium-high heat and when sizzling.

5.   Add onion and sauté for 5-6 minutes or until golden brown.

6.   Using a slotted spoon  transfer the chicken to the skillet (reserving the marinate)

7.   Sauté the chicken till opaque on the outside about 4 minutes.

8.   Add tomatoes and their juices, chickpeas and the reserved marinate.

9.   Add remaining salt and reduce heat to medium, cook stirring occasionally, until the chicken is cooked through 6-7 minutes.

10.                Serves sprinkled with cilantro.

ENJOY DAN:                                                  PLANT SEEDS & SING SONGS!!