Ingredients

Amounts are for 4 household servings.

• Chicken:
• 1 1/2 lb (about 680 g) boneless skinless chicken breast, cut into 1-inch pieces
• 1 tbsp olive oil (for the chicken)
• 1/2 tsp table salt (for the chicken; adjust to taste)
• Spice blend:
• 1 1/2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/4 tsp ground cinnamon
• 1/4 tsp black pepper
• Skillet:
• 1 tbsp olive oil (for the vegetables)
• 1 medium onion (about 150 g), diced
• 2 medium bell peppers (about 240 g total), diced
• 3 cloves garlic (about 9 g), minced
• 1 can (14.5 oz) diced tomatoes, with juice
• 1 can (16 oz) chickpeas, drained and rinsed (about 260 g drained)
• 1/2 cup chicken stock
• 1/2 tsp table salt (for the skillet; adjust to taste)
• Finish:
• 1 lemon (about 1 teaspoon zest and 2 tablespoons juice)
• 1/4 cup chopped fresh cilantro or parsley (optional)

Grab first: pre-cut chicken breast, pre-diced onion and peppers

Directions

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1. Season the chicken: Toss the chicken with the chicken salt and half of the spice blend.
2. Brown the chicken: Heat the chicken oil in the skillet over medium-high. Add the chicken in a single layer and cook until browned on most sides, 5 to 6 minutes. It does not need to be cooked through. Move it to a plate. Work in batches if the skillet is crowded.
3. Soften the vegetables: Lower the heat to medium. Add the vegetable oil, onion and bell peppers. Cook, stirring, until softened, about 5 minutes. Stir in the garlic and the rest of the spice blend and cook 30 seconds until fragrant.
4. Simmer: Add the tomatoes with their juice, the chickpeas, the chicken stock and the skillet salt. Scrape up any browned bits. Return the chicken and its juices. Cover and simmer gently until the chicken reaches 165°F, 6 to 8 minutes.
5. Finish: Stir in the lemon zest and lemon juice. Taste and add salt only if needed. Scatter the herbs over the top if using.