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Chicken, Rapini, & Chickpea Curry

This quick and easy (but super-tasty!) meal is a great way to use leftover chicken. Serve over rice or cous-cous for a nourishing one-dish supper.

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For more about the recipe: A Dozen Cousins: The Story Behind Their Rice and Beans Products

Servings
4

Ingredients

  • 3 Tbs. avocado oil, divided
  • 1 small brown onion, peeled & coarsely chopped
  • 2 cups rapini (aka broccoli rabe), coarsely chopped
  • 1 lb. cooked chicken, shredded
  • 2 10-oz. pkgs. A Dozen Cousins Trini Chickpea Curry
  • 2 scallions, chopped
  • 1/4 cup chopped cilantro

Preparation

  1. In large saucepan, heat 1 Tbs. of avocado oil. Add onion, and sauté until translucent. Remove from pot. Heat remaining 2 Tbs. oil in same pot, then add rapini and cook, stirring often, until slightly wilted but still firm.
  2. Return onions to pot with rapini. Add chicken and chickpea curry. Cook over medium heat, stirring often, about 15 minutes, until well-heated. Spoon over rice or couscous, if desired. Garnish with scallions and cilantro and serve.

Nutrition Information

  • Calories 470
  • Carbohydrate Content 29 g
  • Cholesterol Content 95 mg
  • Fat Content 18 g
  • Fiber Content 9 g
  • Protein Content 45 g
  • Saturated Fat Content 3 g
  • Sodium Content 650 mg
  • Sugar Content 5 g