2 large boneless and skinless chicken breasts, cut in half lengthwise to form 4 thinner cutlets
3 teaspoons ground cumin
3 teaspoons ground coriander
Salt and pepper
1 large yellow onion, chopped
2 teaspoons fresh ginger, minced
1 tablespoon Harissa Spice (or more depending on heat preference)
1 tablespoon honey
2 cans (15 oz.) garbanzo beans, rinsed and drained
3/4 cup whole black olives, rinsed and drained
3/4 cup whole dried figs, cut in half
1 cup baby spinach, torn
3/4 teaspoon salt
1/3 cup chicken broth
Rub the chicken breasts down with 2 teaspoons cumin, 2 teaspoons coriander and some salt and pepper.
Heat the oil in a Dutch oven or large, deep skillet and brown the chicken on both sides. Transfer to a plate and set aside.
Add the onion and cook until soft and translucent, 5-7 minutes. Add the ginger, cumin, coriander, harissa, honey, and cook for another 3 minutes.
Add all remaining ingredients, stir to combine, and place the chicken breasts on top of the mixture. Bring everything to a light boil, reduce the heat to medium, cover and simmer for 35-40 minutes.