Ingredients

• Moroccan spice blend (recipe below)

• 6 chicken legs (separated into thighs & drums) or 4 chicken breasts (bone-in)

• 2 tbsp olive oil

• 1 large onion chopped

• 5 cloves garlic minced

• 1/2 cup dried cranberries (or raisins)

• 19 oz can of chickpeas (drained and rinsed)

• 28 oz can of fire roasted diced tomatoes

• 3 cups chicken broth (no salt added)

• 1 ½ cup brown rice

• 4 cups baby spinach (roughly chopped)

Moroccan Spice Blend

• 1 tsp ground cumin

• 1 tsp ground cinnamon

• 1 tsp ground ginger

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp paprika

• 1/2 tsp allspice

• 1 tsp coriander

• 1/2 tsp turmeric

• 1/2 tsp cayenne pepper

Garnish

• 2 tbsp chopped parsley

• 1 tbsp toasted pine nuts

• 1 tbsp pumpkin seeds

• 1 tbsp dried cranberries

Products to Use

• CopperBond 5-quart Induction Copper Essential

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