Chicken with Tomatoes, Apricots, and Chickpeas

8 Reviews
ADD YOUR REVIEW
Photo: Iain Bagwell; Styling: Dan Becker
Total Time
30 Mins
Yield
Serves 4
By Catherine Swetland, Scottsdale, AZ
February 2009
RECIPE BY Sunset

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

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

Nutritional Information

  • Calories 421
  • Caloriesfromfat 18%
  • Protein 58g
  • Fat 8.4g
  • Satfat 1.3g
  • Carbohydrate 27g
  • Fiber 4.9g
  • Sodium 441mg
  • Cholesterol 132mg

How to Make It

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.

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Ratings & Reviews

casacardona's Review

JennySmith
November 14, 2011
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.

PinkLadyLA's Review

PinkLadyLA
September 09, 2010
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.

therawsonfamily's Review

quiltinggirl
January 16, 2010
My family really enjoyed this dish; all of them, from 3 years old to 38. It was so quick and easy, and very tasty!!

love2cook19's Review

Krock78453
November 01, 2009
Yum THis was really good Iadded a tad bit of cinnamon When I make this next time I would probably add some chicken broth or tomatoe juice The mixture was really good over whole wheat coucous

Krock78453's Review

casacardona
July 01, 2009
This was awesome! I didn't put the apricots and changed up the spices so that it had more of an Italian flare. Will DEF make again!!

quiltinggirl's Review

love2cook19
May 28, 2009
We loved this recipe. I cut the chicken into large chunks the second time I made it instead of leaving them whole. We like it with couscous or brown rice.

JennySmith's Review

LoLoBo
May 05, 2009
Delicious! Would definitely make again.

LoLoBo's Review

therawsonfamily
April 21, 2009
So easy and so delicious. The dried apricots really are a nice balance to the spices. The sauce is out of this world!