Moroccan Chicken w/ Eggplant & Garbanzo
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| Mon, 02-11-2008 - 12:21pm |
This chicken entrée proves that you can dine on wonderfully flavorful food while you lose weight and improve your health. What more could you ask for?
Serves 2
Description
Don't be scared off by the number of ingredients in this dish; it all comes together quickly for a hearty and slightly exotic meal. Remember to save some of the liquid drained from the beans for your sauce.
Ingredients
1 teaspoon and 1 tablespoon extra-virgin olive oil, divided
1 teaspoon sherry vinegar
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
Salt and freshly ground black pepper
2 (6-ounce) boneless, skinless chicken breasts
1 medium (about 8 ounces) eggplant, unpeeled, cut into 3/4-inch cubes
1/2 medium onion, chopped
1 cup garbanzo beans and 1/4 cup liquid drained from can
8 ounces cherry tomatoes, halved
2 teaspoons fresh lemon juice
Chopped fresh parsley, for garnish
Instructions
1. Combine a teaspoon of the oil with the vinegar, cumin, coriander, cinnamon, salt, and pepper in a glass dish. Add chicken breasts; turn to coat. Cover with plastic wrap; refrigerate for up to 6 hours.
2. Heat remaining tablespoon of oil in a large nonstick skillet over medium heat. Add chicken and cook, 4 minutes per side, or until cooked through. Using tongs, transfer chicken to platter; tent with foil to keep warm. In the same skillet, cook eggplant and onion 8 minutes, until soft and slightly browned, stirring often. Stir in garbanzo beans with liquid, tomatoes, and lemon juice. Cook 3 minutes, smashing the tomatoes with a wooden spoon and stirring to blend flavors and warm through. Transfer to platter with chicken; garnish with parsley.
Nutritional Information:
450 calories
15 g total fat (2 g sat)
74 mg cholesterol
42 g carbohydrate
40 g protein
7 g fiber
642 mg sodium



I ain't scared by a big ingredient list!!! You should know that!
I like this one and it's going on the list this week b/c I am tired of turkey - so two chicken meals this week, and because Sean doesn't eat tomatos - so anything where the tomatoes can be added last and only onto mine is always good!!
I am making this tomorrow or Monday. I just went to the store and stocked up on spices. DYK (haha, DYK) that in my area the best place to buy spices is in the international foods aisle at the store? They are much less expensive than in the regular spice aisle.