Great for a busy, or tired, night!
Makes: 4 servings
- 4 boneless, skinless chicken breasts or wing and thighs
- 2/3 tablespoon oil or nonstick olive oil spray
- 1 sweet onion, julienned
- 2/3 teaspoon cumin
- ½ teaspoon garlic powder
- ¼ cup mild Moroccan red pepper sauce (in lieu of sauce add ¼ cup red peppers, 1/3 teaspoon coriander, ½ teaspoon paprika, ½ teaspoon lemon juice)
- 1 can diced tomatoes and green chilies
In a large skillet warmed over medium high, spray then add onion and let cook for 5 minutes.
Stir in cumin, garlic powder, and red pepper sauce or ingredients for harissa, and sauté 1 minute.
Add in chicken breast, cooking 4-5 minutes per side. Add in tomatoes.
Bring to a boil, reduce heat, cover, and simmer for 25-30 minutes. If desired top with crumbled feta!