Chicken with Tomatoes, Apricots, and Chickpeas

By Fred

Ingredients

• 44 boned, skinned chicken breast halves (about 2 lbs. total)
• Kosher salt
• freshly ground black pepper
• 1tablespoon1 tablespoon olive oil
• 2teaspoons2 teaspoons ground cumin
• 1 1/2teaspoons1 1/2 teaspoons ground coriander
• 1/4teaspoon1/4 teaspoon cayenne
• 1can1 can (14.5 oz.) diced tomatoes
• 1/3cup1/3 cup chopped dried apricots
• 1tablespoon1 tablespoon sugar
• 33 garlic cloves, minced
• 1can1 can (15.5 oz.) chickpeas (garbanzos), drained and rinsed
• 1/4cup1/4 cup chopped flat-leaf parsley

Details

Servings 4

Preparation

Step 1

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.