tasty tuesdays: chicken w/tomatoes, apricots & chickpeas

From Sunset Magazine-Feb 2009-Photo: Iain Bagwell-Styling: Dan Becker

Sometimes I know we can get in a chicken dinner rut, but here’s a new one for the repertoire. I love the mix of flavors in this dish and the boys love it because it has dried apricots in it. So it’s sweet and flavorful. Typically, I serve this dish with a side of broccoli or lemon green beans. I hope you like it as much as we do.

Of course this meal comes from a Sunset magazine publication (Best Recipes 2010). Truly it’s because of Sunset that I know how to cook (ok, my GBF should get some credit too). But if it weren’t for Sunset’s great pictures, I would never try anything new. I’m totally serious about that. Below is the recipe that was originally featured in Sunset, February 2009. The link is available if want to see the original. My comments are in [brackets].

This meal can serve 4 and takes 30 minutes to cook so it’s great for weeknight dinners and excellent for leftovers.

Chicken with Tomatoes, Apricots & Chickpeas

4 boned, skinned chicken breast halves (about 2 pounds total)
Kosher salt and freshly ground pepper
1 Tbsp olive oil
2 tsp ground cumin
1 ½ ground coriander
¼ tsp cayenne
1 can (14.5 oz) diced tomatoes
1/3 cup chopped dried apricots [I eyeball this, so it’s probably more]
1 Tbsp sugar
3 garlic cloves [also eyeballed, so it’s likely more]
1 can (15.5 oz) chickpeas drained and rinsed [a.k.a. garbanzo beans]
¼ cup chopped flat-leaf parsley

1. Sprinkle chicken all over with salt and pepper. Heat oil in a large frying pan over medium-high heat, then add cumin, coriander and cayenne; cook 1 minute, stirring constantly. [I know that sounds weird. I’ve also just put all those spices in a ramekin then sprinkled it on top of the chicken while it cooks. I’m sure there is some purpose to ‘browning’ the spices, but I’m not that fancy.] Add chicken and cook until golden brown on underside, about 3 minutes. Turn and cook until brown on the other side, about 3 minutes more. Transfer to a plate and set aside.

2. 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. [Typically I spoon the sauce over the chicken while it finishes cooking.] Stir in chickpeas and parsley, and cook until heated through.