Chicken with Tomatoes, Apricots, and Chickpeas

Photo by Josh B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4 4

    boned, skinned chicken breast halves (about 2 lbs. total)

  • Kosher salt

  • freshly ground black pepper

  • 1 tablespoon 1

    tablespoon olive oil

  • 2 teaspoons 2

    teaspoons ground cumin

  • 1 1/2 teaspoons 1 1/2

    teaspoons ground coriander

  • 1/4 teaspoon 1/4

    teaspoon cayenne

  • 1 can 1

    can (14.5 oz.) diced tomatoes

  • 1/3 cup 1/3

    cup chopped dried apricots

  • 1 tablespoon 1

    tablespoon sugar

  • 3 3

    garlic cloves, minced

  • 1 can 1

    can (15.5 oz.) chickpeas (garbanzos), drained and rinsed

  • 1/4 cup 1/4

    cup chopped flat-leaf parsley

Directions

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.

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