Creating classic summer fare starts with the right combination of ingredients and cooking method. This week’s recipe pairs a trio of favorites with a medley of herbs to create what could become one of your favorite easy-to-prepare dishes.

What sets it apart from similar meals is the way its flavors are enhanced by the use of parsley, cilantro, saffron, cloves and cinnamon. Saffron is typically used to both flavor and color food. It consists of dried thread-like strands from a plant that is a member of the lily family. One of the most expensive spices in the world, a little goes a long way. Handpicked, it takes thousands of threads to make an ounce, accounting for its price.

Saffron has a unique, pungently floral aroma and flavor. Commonly associated with Greek, Spanish, and Indian cuisines, it’s becoming an increasingly popular ingredient in other types of food as well.

Cloves, which are dried flower buds of an evergreen, add a sweet, yet pungent, taste to this recipe. The sweet, warm taste of cinnamon tends to soften any acidity associated with the tomatoes.

There are more than 30 varieties of parsley, but the most common are curly leaf and flat leaf. The choice of the flat-leaf parsley complements the flavors of the mixture. Unlike curly parsley, which is often used as a garnish, the flat leaf variety has a stronger flavor because of the higher levels of essential oils found in it. Also known as Italian parsley, it has a slightly peppery taste and goes well with the chicken and chickpeas. When purchasing, it should be bright green with no wilting. When storing, rinse and wrap it in a paper towel and then place it in a plastic bag. It can stay fresh up to one week when refrigerated.

It’s this combination of spices and herb that lends this dish its singular character. Simmering provides the perfect means for the flavor of the cloves, saffron, and cinnamon to infuse with the other ingredients, and ensures the chicken retains its moisture and flavor. This healthy dish makes great leftovers.

Chicken with Chickpeas and Tomatoes

Using a heavy bottomed pot, heat the olive oil over medium low-heat.

Add onion, garlic, cinnamon stick, saffron, bay leaf and clove, stirring occasionally until onion is softened, about 5 minutes. Add tomatoes, paste and chicken stock and lower heat so that it simmers for an additional 5 minutes.

While onions are cooking, rinse chicken. Pat chicken dry and season with salt and pepper.

Add chicken and chickpeas to vegetable mixture and simmer, stirring occasionally for about 45 minutes until chicken is cooked through. Stir in parsley and cilantro, salt and pepper.

Serve over rice. Garnish with fresh herbs.

Makes 6 servings – 6 ½ cups

Per serving: 340 calories, 10 g total fat ( 2 g saturated fat), 24 g carbohydrate,
38 g protein, 5 g dietary fiber, 250 mg sodium.

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The American Institute for Cancer Research (AICR) is the cancer charity that fosters research on the relationship of nutrition, physical activity and weight management to cancer risk, interprets the scientific literature and educates the public about the results. It has contributed more than $86 million for innovative research conducted at universities, hospitals and research centers across the country. AICR has published two landmark reports that interpret the accumulated research in the field, and is committed to a process of continuous review. AICR also provides a wide range of educational programs to help millions of Americans learn to make dietary changes for lower cancer risk. Its award-winning New American Plate program is presented in brochures, seminars and on its website, www.aicr.org. AICR is a member of the World Cancer Research Fund International.

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