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)
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
How to Make It
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.
Make this recipe for a small dinner party. Everyone loved it! So tasty. Next time I think I will cut the chicken in chunks before I cook it rather than the large breast halves. I served it with whole wheat couscous.
My husband and I recently traveled to Istanbul for vacation and was trying to capture their delicious food by trying this recipe. And this recipe did capture it.
I tried this recipe because I wanted to use up some dried apricots and garbanzo beans that I had leftover from other things. This has a strong flavor but it isn't a flavor that I really care for. I diced the chicken and served over couscous.