Chicken Tagine With Olives

Ingredients

• 1  tablespoon olive oil
• 1  cup chopped onion
• 1  tablespoon minced ginger
• 1  teaspoon ground cumin
• 1/4  teaspoon cinnamon
• 1  14-ounce can diced tomatoes
• 1/2  cup low-sodium chicken broth
• 1  cup frozen peas, thawed
• 1/4  cup coarsely chopped pitted kalamata olives
• 1/3  cup raisins
• 10  ounces cooked chicken breast, diced (2 cups)
• 1  15-ounce can chickpeas, drained and rinsed

Directions

Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, ginger, cumin and cinnamon; cook, stirring frequently, 4 to 5 minutes. Add the tomatoes, broth, peas, olives and raisins; simmer 7 to 8 minutes. Add the chicken and chickpeas; cook 3 to 4 minutes, until chicken is heated through.