Time: 30 minutes. The mix of apricots, spices, and tomatoes is surprising but makes for an interesting and delicious twist to chicken dinner.
Photo: Iain Bagwell; Styling: Dan Becker
4 boned, skinned chicken breast halves (about 2 lbs. total)
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
Rinse chicken breasts, pat dry, and sprinkle all over with salt and pepper.
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.
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.
Note: Nutritional analysis is per serving.
Servings Serves 4
Amount Per Serving
Calories421Calories from Fat 18
% Daily Value *
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.