|15 min||1 h||8|
|1/4 cup||Canola oil|
|2 large||White onion (chopped)|
|3 clove(s)||Garlic (chopped)|
|2 tbsp||Lemon peel (zest)|
|2 tsp||Coriander, ground|
|2 tsp||Ginger, ground|
|1/4 tsp||Cayenne pepper|
|1/2 cup||Parsley, fresh (chopped)|
|1/4 cup||Mint, fresh (chopped)|
|908 gm||Chicken breast, boneless, skinless (cut into pieces)|
|3 cup||Chicken broth (stock), low sodium|
|2 bulb(s)||Fennel (trimmed and cut into wedges)|
|6 large||Carrots (cut into large chunks)|
|1 can (19oz)||Chickpeas, canned, low sodium (drained and rinsed)|
|1 can(s) (28oz)||Diced tomatoes, canned|
|1 dash||Black pepper (to taste)|
1. Heat 2 tbsp (30 mL) canola oil in large skillet over medium-high heat. Add onions, reduce heat and sauté until translucent, about 5 minutes.
2. Transfer onions to large pot. Add lemon zest, spices and herbs to onions in the pot.
3. In same skillet used to sauté the onions, heat remaining canola oil over medium heat. Add chicken pieces and brown, about 8 to 10 minutes. Transfer chicken to pot with onions and herbs.
4. Add broth to pot. Bring to a boil. Add fennel, carrots, chickpeas and tomatoes.
5. Cover pot and reduce heat to low. Simmer until chicken is cooked and all vegetables are tender, about 20 to 30 minutes.
6. Uncover, remove chicken and vegetables with slotted spoon to a serving dish. Keep warm.
7. Boil sauce until reduced, about 10 to 15 minutes. Season with pepper.
8. Return chicken and vegetables to the pot. Heat ingredients through and serve in soup bowls.
is a great source of lean protein!
are high in fibre and may help to promote healthy digestion!