After traveling for two weeks and eating restaurant food (some of it not very good), I was dying to cook despite the study hours. This is a Cooking Light recipe I had been eyeing for a while, but never got around to making. We were very pleased with it. I cooked it a bit too long, so there was less sauce than I would have liked, but still a winner. I did sub golden raisins for apricots since that’s what I had on hand and it worked well. This might also do well with chicken breasts, though I prefer thighs in general.
- Olive oil
- 2 pounds skinless, boneless chicken thighs
- 2 cups thinly sliced yellow onion
- 1 tablespoon minced peeled fresh ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly ground black pepper
- 4 garlic cloves, minced
- 1 1/2 cups fat-free, less-sodium chicken broth
- 1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
- 1 (7-ounce) package dried apricots (about 1 1/3 cups), halved (can sub golden raisins)
Heat olive oil in a large Dutch oven over medium-high heat. Add half of chicken to pan; cook 5 minutes, browning on all sides. Remove chicken from pan. Repeat procedure with remaining chicken.
Add onion to pan; sauté for 3 minutes or until tender. Add ginger and next 6 ingredients (through garlic); sauté for 30 seconds or until fragrant. Stir in broth, scraping pan to loosen browned bits. Return chicken to pan; bring to a simmer. Cover, reduce heat, and simmer 1 hour or until chicken is tender.
Remove chicken from pan with a slotted spoon; cool slightly. Cut chicken into bite-sized pieces. Add chicken, chickpeas, and apricots to pan. Cover and simmer 10 minutes or until thoroughly heated.