4 Boneless, skinless Chicken Breasts
1 tablespoon of olive oil (for browning)
1 medium onion (diced)
3 cloves of garlic minced
1 1/2 cup of salsa
1/2 cup of chickpeas
1/2 cup of green olives (quartered)
1/2 cup of water
2 tablespoons of honey
1 tablespoon of cumin
2 teaspoons of cinnamon
1/8 teaspoon of cayanne pepper
Mix the salsa, water, honey, cumin, cinnamon and cayanne pepper in a bowl and set aside.
Brown the chicken breasts in oil – about 5 minutes per side. One browned, place in a baking dish.
Saute the onions and garlic in the same skillet and cover the chicken once sauted.
Pour the salsa mixture over the chicken, cover and bake for 30 minutes
Serve over Jasmine rice, with Pompadoms.