Serve with brown basmati rice and, for dessert, dates.
Place flour in a shallow dish.
Sprinkle chicken with 1/2 teaspoon of the spice mixture and dredge in the flour.
(Reserve the remaining spice mix and 1 tablespoon of the remaining flour.)
Heat 2 teaspoons oil in a large skillet over medium-high heat.
Cook the chicken until browned, 1 to 2 minutes per side.
Transfer to a plate.
Heat the remaining 2 teaspoons oil in the pan over medium-low heat.
Add the reserved spice mix and cook, stirring, until fragrant, 30 seconds to 1 minute.
Sprinkle with the reserved 1 tablespoon flour and stir until coated.
Add tomatoes and their juice.
Bring to a simmer, stirring and breaking up the tomatoes with a wooden spoon.
Cook, stirring often, until thickened and the onion is tender, 3 to 5 minutes.
Add the chicken and any accumulated juices to the pan.
It is available in the spice section of most supermarkets.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
