Chicken with Tomatoes, Apricots, and Chickpeas

Time: 30 minutes. The mix of apricots, spices, and tomatoes is surprising but makes for an interesting and delicious twist to chicken dinner.

Total Time: 30 minutes
Yield: Serves 4

Ingredients

• 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

Preparation

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.

Note: Nutritional analysis is per serving.

Nutritional Information

Calories:

421 (18% from fat)

Protein:

58g

Fat:

8.4g (sat 1.3)

Carbohydrate:

27g

Fiber:

4.9g

Sodium:

441mg

Cholesterol:

132mg