Chicken with Tomatoes, Apricots, and Chickpeas
Photo by Iain Bagwell; styling by Dan Becker
Time: 30 minutes. The mix of apricots, spices, and tomatoes is surprising but makes for an interesting and delicious twist to chicken dinner.
This recipe, and others like it, can be found in the article “26 Chicken Breast Recipes That Aren’t Boring at All.”
How to Make It
Step 1
1
Rinse chicken breasts, pat dry, and sprinkle all over with salt and pepper.
Step 2
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.
Step 3
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.
Step 4
4
Note: Nutritional analysis is per serving.
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
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