INGREDIENTS:
1/2 tsp olive oil
2 pounds boneless skinless chicken breasts
2 cups thinly sliced yellow onions
1 Tbsp minced peeled fresh ginger (I’ve used fresh and powder and I think the powder made the taste in the end stronger, so I recommend that)
1 tsp ground cumin
1/2 tsp salt
1/2 tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp freshly ground black pepper
4 garlic cloves, minced
1 1/2 cups fat free, less sodium chicken broth
1 (15 12/ ounce) can of chickpeas (garbanzo beans) drained and rinsed
1 (7 ounce) package of dried apricots (about 1 1/2 cups) halved (I used these once and not the second time; it’s just as good without them!)
DIRECTIONS:
I recommend getting EVERYTHING ready to add to the pot cause it goes fast – so prepare everything first.
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 onions 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 (I generally just shred it with a fork, it’s so tender). Add chicken, chickpeas, and apricots to pan. Cover and simmer 10 minutes or until thoroughly heated.
I make this with couscous. Instead of water for the couscous I use chicken broth and then I cut up a cup or so of seedless grapes (halved) that I add to the couscous right before serving. It is sooooooo good together with the chicken!
*Found in Cooking Light*
Tags: Chicken, Cooking Light