A delicious and healthy one pan meal.

8 chicken thighs bone in skin on
2 tbsp olive oil
1 onion diced
½ tsp cumin
½ tsp cinnamon
1 tsp ground turmeric
½ cup brown rice
1 ½ cups chicken stock
1 can chickpeas, drained and rinsed
2/3 cup dried fruit (cranberries, raisins , dates or diced apricots)
Salt and pepper

Chopped cilantro
3 tbsp sliced toasted almonds

  1. In large skillet sprayed with vegetable oil, sear chicken on both sides. Remove from skillet and pour off fat.
  2. Add oil to skillet with onions and sauté just until tender. Add dry spices and cook for 1 minute. Add rice, stock, chickpeas, dried fruit and salt and pepper. Add back chicken, cover and simmer for 20 minutes or just until rice and chicken are cooked.
  3. Garnish with cilantro and herbs.