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Saturday, February 12, 2011

Chicken with tomatoes and chickpeas

4 chicken breasts
Salt and Pepper to season
2 tsp Cumin
1.5 tsp Corriander
1/4 tsp Cayenne
1 can diced tomatoes
1 can diced fruit (apricots or peaches) (Stef, do you have canned fruit? If not, use half cup chopped apricots and add a tbsp of sugar)
3 garlic cloves
1 can chickpeas (garbanzo beans) - drained, rinsed
1/4 cup parsley

Easy as 1 - 2 - 3:
1. Pound the chix out and season with salt and pepper.

2. Heat EVOO in a skillet. Add cumin, corriander, cayenne. Cook for 1 minute, then add chicken. Cook chicken until golden brown on each side (about 4 minutes/ each side ). Transfer to a plate.

3. Saute Garlic. Stir in tomatoes and fruit with juices. Bring to a boil, then reduce to a simmer. Return chicken to skillet and cook covered until heated through (about 10 minutes).
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1 comment:

  1. Oh this sounds very morrocan..yum! And yes I should be able to find canned fruit lol