Saucy Chicken with Garbanzo Beans
- In a large skillet, cook chicken in hot oil for 4 to 5 minutes or until no longer pink. Remove chicken from skillet; set aside.
- Add onions, carrots, and garlic to skillet. Cook and stir over medium heat until vegetables are crisp-tender. Add garbanzo beans, tomato puree, molasses, and salt to skillet. Return chicken to skillet. Bring to boiling; reduce heat. Cover and simmer for 5 minutes.
- Remove skillet from heat. Stir in chocolate and garam masala until combined. Serve over couscous.
From the Test Kitchen
Homemade Garam Masala:
In a medium skillet, combine 1 tablespoon cardamom seeds, 1 tablespoon cumin seeds, 1 tablespoon whole black peppercorns, 12 whole cloves, and a 3-inch-long piece stick cinnamon; cook over medium-low heat for 3 to 4 minutes or until aromatic, stirring constantly. Remove from heat. Cool.
Place cinnamon in a resealable plastic bag; seal bag. Using a rolling pin or mallet, crush cinnamon. In a spice grinder or blender, combine all of the spices. Cover and grind or blend to a fine powder. Store spice blend in an airtight storage container in a cool, dry place for up to 6 months. Makes about 1/4 cup.
Nutrition Facts (Saucy Chicken with Garbanzo Beans)
- Per serving:
- 507 kcal cal.,
- 8 g fat
- (2 g sat. fat,
- 66 mg chol.,
- 596 mg sodium,
- 74 g carb.,
- 12 g fiber,
- 39 g pro.
- Percent Daily Values are based on a 2,000 calorie diet