Chicken with tomatoes, apricots and chickpeas

I found this in Sunset magazine a while ago, made it once, loved it, and then filed it away with a bunch of other recipes I plan to someday arrage in a more orderly fashion than tossed in my desk drawer.  In other words, it was long neglected and forgotten.  I happily found it today and highly recommend it.  It's fast and easy, and the only chopping you really have to do is 3 garlic cloves (or if you're me, more than 3 because I don't recall ever using the paltry amount of garlic a recipe calls for, except when Julie and I made 100 Garlic Chicken... mmm).  I'm not a fan of dried fruit, but once cooked they definitely perk up and lose that awful dried texture that has haunted me since childhood.  And the apricots add a nice balance to the spice of the dish.

Serves 4

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.