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Chicken with Tomatoes, Apricots, and Chickpeas

Total Time
30 mins

Time: 30 minutes. The mix of apricots, spices, and tomatoes is surprising but makes for an interesting and delicious twist to chicken dinner.

Chicken with Tomatoes, Apricots, and Chickpeas

Photo: Iain Bagwell; Styling: Dan Becker
 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
Step 1

Rinse chicken breasts, pat dry, and sprinkle all over with salt and pepper.

Step 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

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

Note: Nutritional analysis is per serving.

Nutrition Facts

Amount Per Serving
Calories 421Calories from Fat 18
% Daily Value *
Total Fat 8.4g13%

Saturated Fat 1.3g7%
Cholesterol 132mg44%
Sodium 441mg19%
Total Carbohydrate 27g9%

Dietary Fiber 4.9g20%
Protein 58g116%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.