Wednesday, February 03, 2010
Chicken with tomatoes, apricots and chickpeas
4 boned, skinned chicken breast halves
kosher salt and ground black pepper
1 tbsp olive oil
2 tsp ground cumin
1 1/2 tsp ground coriander
1/4 tsp cayenne
1 can (14.5 oz) diced tomatoes
1/3 c chopped dried apricots
1 tbsp sugar
3 minced garlic cloves
1 can (15.5 oz) chickpeas, drained and rinsed
1/4 c chopped parsley (I just did a couple tablespoons of the dried stuff)
Sprinkle chicken with salt and pepper.
Heat olive oil in 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, turning once, about 6 minutes. Transfer to a plate and set aside.
Stir in tomatoes, apricots, sugar, and garlic. Return chicken to pan and simmer, covered, until chicken is cooked through, about 10 minutes.
Stir in chickpeas, and parsley and cook until heated through. Serve with rice or cous cous.