This entry was posted on Wednesday, May 13th, 2009 at 4:41 pm and is filed under Chicken Recipes, Healthy Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
| Ingredients: 4 boned, skinned chicken breast halves (about 2 pounds) 1 tablespoon olive oil 2 teaspoons ground cumin 1 1/2 teaspoons ground coriander cayenne (to taste) 1 can diced tomatoes (14 1/2 ounces) 1/3 cup dried apricots 1 tablespoon sugar 3 garlic cloves minced 1 can chickpeas drained and rinsed (15 1/2 ounces) 1/4 cup chopped parsley |
This recipe is the recipe of the week in the San Diego Union Tribune and I thought it was kind of interesting. Chicken with Tomatoes, Apricots and Chickpeas… Mmmm… The recipe serves 4.
Directions
Season chicken breasts with salt and pepper. Heat olive oil in a large frying pan over medium-high heat. Add cumin, coriander, and cayenne to the pan. Cook 1 minute stirring occasionally. Add chicken and cook until golden brown on underside, about 3 minutes. Turn and cook until brown on the other side for about 3 more minutes. Transfer to a plate and set aside.
Stir in tomatoes, apricots, sugar and garlic to the frying pan. Bring to a boil, then reduce to a simmer and return chicken to pan. Cook covered until chicken is cook through about 10 minutes. Stir in chickpeas and parsley, and cook until heated through.
Nutritional Info: 421 calories per serving
