Chicken with Tomatoes, Dried Apricots, and Garbanzos

This past March in the Pacific Northwest has been an especially soggy one. There (may) have been one whole day without raindrops but don't quote me on that. Now that April and spring have officially arrived I am hoping for a few more clear days, but I know the weather won't really be balmy until July. In Portland, summer and (gulp) bathing suit season come later then where I grew up in Central California, where it is definitely bikini time by Memorial Day. However, I'm okay with that this year especially after just having a baby. I need the extra time. So I've been trying to focus on meals that have lean proteins and healthy ingredients. You know a little less carbs and cheese, a little less (fat) action. This is particularly hard to do when one is in the middle of a cheeseburger obsession, but I try......

These ingredients sounded a little strange together at first, but they actually pair very nicely , creating a great balance of sweet and savory. This recipe is healthy, but doesn't sacrifice on flavor at all. Serve with a nutty couscous. If your grocery store carries them, get dried Turkish apricots from the bulk bins. I prefer their less sweet, jam like flavor over regular dried apricots.

Chicken with Tomatoes, Apricots, and Garbanzos
Adapted from Sunset Magazine
Serves 4
4 Boneless, skinless, chicken breasts
1 tablespoon olive oil
2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/4 teaspoon cayenne pepper
1 tablespoon sugar
1 can diced tomatoes (15 oz)
1/3 cup chopped dried apricots (Turkish, if available)
3 garlic cloves, minced
1 can (15 oz) garbanzo beans, rinsed and drained
1/4 cup chopped Italian parsley
Kosher salt and pepper
Season chicken with salt and pepper. Heat olive oil in a large saute pan over medium high heat. Add cumin, coriander, and cayenne; cook 1 minute to heat spices, stirring constantly. Add chicken and cook until golden brown, about 3 minutes each side. Transfer chicken to a plate. Add tomatoes, apricots, sugar, and garlic to pan and stir. Bring to a boil, then reduce to a simmer, and return chicken to the pan. Cook, covered until chicken is heated through, about 10 minutes. Stir in garbanzos and parsley and cook until heated through.