Chicken with Tomatoes, Apricots, and Chickpeas

Chicken with Tomatoes, Apricots, and Chickpeas
Photo by Iain Bagwell

Ingredients

  • 2 teaspoons ground cumin
  • 1 tablespoon olive oil
  • 4 boned, skinned chicken breast halves (about 2 lbs. total)
  • 1 tablespoon sugar
  • ¼ teaspoon cayenne
  • ¼ cup chopped flat-leaf parsley
  • Kosher salt
  • + 6 more ingredients
    • 1 can (15.5 oz.) chickpeas (garbanzos), drained and rinsed
    • freshly ground black pepper
    • 1 ½ teaspoons ground coriander
    • 3 garlic cloves, minced
    • 1/3 cup chopped dried apricots
    • 1 can (14.5 oz.) diced tomatoes

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...

View full recipe at My Recipes

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