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Chicken with Tomatoes, Apricots, and Chickpeas

Photo: Iain Bagwell; Styling: Dan Becker
Total time 30 mins
Yield Serves 4
Time: 30 minutes. The mix of apricots, spices, and tomatoes is surprising but makes for an interesting and delicious twist to chicken dinner.


  • 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

Nutrition Information

  • calories 421
  • caloriesfromfat 18 %
  • protein 58 g
  • fat 8.4 g
  • satfat 1.3 g
  • carbohydrate 27 g
  • fiber 4.9 g
  • sodium 441 mg
  • cholesterol 132 mg

How to Make It

  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.