Chicken with Tomatoes, Apricots, and Chickpeas

Chicken with Tomatoes, Apricots, and Chickpeas Recipe
Photo: Iain Bagwell; Styling: 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.

Yield:

Serves 4
Total time: 30 Minutes

Recipe from

Sunset

Recipe Time

Total: 30 Minutes

Nutritional 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

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

Preparation

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.

Note: Nutritional analysis is per serving.

Note:

Catherine Swetland, Scottsdale, AZ,

Sunset

February 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note