Chicken with Tomatoes, Apricots, and Chickpeas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Time: 30 minutes. The mix of apricots, spices, and tomatoes is surprising but makes for an interesting and delicious twist to chicken dinner. Ingredients:
4 boned, skinned chicken breast halves (about 2 lbs. total) |
kosher salt |
freshly ground black pepper |
1 tablespoon olive oil |
2 teaspoons ground cumin |
1 1/2 teaspoons ground coriander |
1/4 teaspoon cayenne |
1 can (14.5 oz.) diced tomatoes |
1/3 cup chopped dried apricots |
1 tablespoon sugar |
3 garlic cloves, minced |
1 can (15.5 oz.) chickpeas (garbanzos), drained and rinsed |
1/4 cup chopped flat-leaf parsley |
Directions:
1. Rinse chicken breasts, pat dry, and sprinkle all over with salt and pepper.
2. Heat olive oil in a large frying pan over medium-high heat, then add cumin, coriander, and cayenne; cook 1 minute, stirring constantly. Add chicken and cook until golden brown on underside, about 3 minutes. Turn and cook until brown on other side, about 3 more minutes. Transfer to a plate and set aside.
3. Stir in tomatoes, apricots, sugar, and garlic. Bring to a boil, then reduce to a simmer and return chicken to pan. Cook, covered, until chicken is cooked through, about 10 minutes. Stir in chickpeas and parsley, and cook until heated through.
4. Note: Nutritional analysis is per serving.
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