Turmeric Chicken Curry

High in protein and fiber.
The turmeric has anti-inflammatory benefits.

Some may find the dish too spicy.
Chicken thighs are high in fat.

Turmeric is anti-inflammatory and has been studied for its potential cancer-fighting properties. Chickpeas are high in fiber and protein.

	1 pound boneless, skinless chicken thighs
	2 tablespoons coconut oil
	1 onion, chopped
	2 cloves garlic, minced
	2 teaspoons grated fresh ginger
	2 teaspoons ground turmeric
	1 teaspoon ground cumin
	1 teaspoon ground coriander
	1/2 teaspoon red pepper flakes
	1 can (14.5 ounces) diced tomatoes, undrained
	1 can (15 ounces) chickpeas, drained and rinsed
	1/2 cup chicken broth
	1/4 cup chopped fresh cilantro

1.	Heat coconut oil in a large skillet over medium-high heat.
2.	Add onion and garlic; cook, stirring frequently, until onion is softened, about 5 minutes.
3.	Add chicken, ginger, turmeric, cumin, coriander, and red pepper flakes; cook, stirring occasionally, until chicken is browned, about 5 minutes.
4.	Stir in tomatoes, chickpeas, and chicken broth; bring to a boil.
5.	Reduce heat to medium-low; cover and simmer until chicken is cooked through and flavors have melded, about 20 minutes.
6.	Stir in cilantro; serve over rice.