Smokehouse Chicken Recipe

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Smokehouse Ground Black Pepper adds smoky heat to this Moroccan inspired chicken dish.
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  • 1 teaspoon McCormick® Paprika
  • 1 teaspoon salt
  • 1 teaspoon McCormick® Smokehouse Ground Black Pepper
  • 1 1/2 pounds boneless skinless chicken breast halves
  • 2 tablespoons oil, divided
  • 2 cups thinly sliced onions
  • 1 can (14 1/2 ounces) diced tomatoes, undrained
  • 1 can (16 ounces) chickpeas (garbanzo beans), drained and rinsed
  • 1/3 cup raisins
15 mins
25 mins
1. Mix paprika, salt and Smokehouse Pepper. Sprinkle chicken with 2 teaspoons of the spice mixture. Heat 1 tablespoon of the oil in large nonstick skillet on medium heat. Add chicken; cook 5 minutes per side or until browned. Remove chicken from skillet; set aside.

2. Heat remaining 1 tablespoon oil in skillet. Add onions; cook and stir 3 minutes or until slightly softened. Stir in tomatoes, chickpeas, raisins and remaining spice mixture.

3. Bring to boil. Reduce heat to low; simmer 5 minutes. Return chicken to skillet. Cover and simmer 6 to 8 minutes or until chicken is cooked through. Serve with couscous or rice, as desired.
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Nutrition (per serving)
Calories: 272 Calories
Fat: 8 Grams
Protein: 30 Grams
Cholesterol: 73 Milligrams
Carbohydrates: 20 Grams
Sodium: 685 Milligrams
Fiber: 4 Grams

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