1 large onion, slices
1 yellow and 1 green sliced bell pepper
3 garlic cloves, minced (or a few teaspoons of the crushed garlic)
1 (14-oz.) can diced tomatoes
1 cup water
Juice from 1 lemon
1.5 lb boneless chicken breasts, but into quarters
1 bunch fresh cilantro, chopped
1/2 cup slivered almonds, toasted (optional)
1 tablespoon sweet paprika
1.5 teaspoons salt
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon fennel seeds, (could use ground)
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1-2 teaspoon chopped ginger (or 1 tsp ground)
Saute onions in a few tablespoons of olive oil until soft, add bell peppers and saute for a few additional minutes. Add all spices and stir for a few minutes. Add can of tomatoes, water, and lemon juice and bring to a low boil. Toss in chicken chunks; cover and cook slowly in the liquid, about 20 minutes.
After its done, stir in chopped cilantro, let it simmer for a few minutes, and before serving top with the almonds. Serve over brown rice (I use the frozen brown rice bags from Trader Joes, mainly because I have realized that whatever other skills I might have, cooking rice is not one of them. these bags enable me to have rice with out stressing out and then ending up with a half undercooked half overcooked glutinous mass). The second day (because trust me, this makes a lot), I tossed a couple roasted small red potatoes in, instead of rice, which was also delicious!
This was really good... the flavors were unique and we really liked it. The original recipe involves mint and olives, which I didn't want, but also eggplant (which I substituted for peppers), and which I think would have been pretty good. It was also super easy- the only time investment is browning the onions, after which you basically throw everything in the pot and let it cook. You can do this! Give it a try!