Chicken with Tomatoes, Apricots, and Chickpeas

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Chicken with Tomatoes, Apricots, and Chickpeas

Post  justmecookin on Mon Nov 02, 2009 8:36 am

Chicken with Tomatoes, Apricots, and Chickpeas

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

Rinse chicken breasts, pat dry, and sprinkle all over with salt and pepper. 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.

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. Makes 4 servings


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