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Moroccan Chicken With Eggplant Garbanzo Ragout Don't be scared off by the number of ingredients in this dish; it all comes together quickly for a hearty yet slightly exotic meal. Remember to save some of the liquid drained from the beans for your sauce. Ingredients1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided1 teaspoon sherry vinegar2 teaspoons ground cumin1 teaspoon ground coriander1/2 teaspoon ground cinnamonSalt and pepper2 (6-ounce) boneless, skinless chicken breasts 1 medium (about 8 ounces) eggplant, unpeeled, cut into 3/4-inch cubes1/2 medium onion, chopped1 cup garbanzo beans and 1/4 cup liquid drained from can8 ounces cherry tomatoes, halved2 teaspoons fresh lemon juiceChopped fresh parsley, for garnish Instructions 1. Combine a teaspoon of the oil with the vinegar, cumin, coriander, cinnamon,

salt, and pepper in a glass dish. Add chicken breasts; turn to coat. Cover with plastic wrap; refrigerate for up to 6 hours. 2. Heat remaining tablespoon of oil in large nonstick skillet over medium heat. Add chicken and cook, 4 minutes per side, or until cooked through. Using tongs, transfer chicken to platter; tent with foil to keep warm. In same skillet, cook eggplant and onion 8 minutes, until soft and slightly browned, stirring often. Stir in garbanzo beans with liquid, tomatoes, and lemon juice. Cook 3 minutes, smashing the tomatoes with a wooden spoon and stirring to blend flavors and warm through. Transfer to platter with chicken; garnish with parsley. Nutritional Information:450 calories40 g protein42 g carbohydrate7 g fiber15 g total fat2 g saturated fat74 mg cholesterol 642 mg sodium "You can deprive the body, but the soul needs chocolate" - From the wrapper of a Dagoba Organic Chocolate Bar -Sapphyre

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