Chicken with Tomatoes, Apricots, and Chickpeas
By Fred
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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.
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