Chicken & Chickpeas in Apricot Syrup Reduction
photo by Divaconviva
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 2 (1/4 lb) chicken cutlet (approx. 1/2 pound of chicken)
- 2 tablespoons olive oil
- 1⁄2 sweet onion, chopped
- 1⁄2 green pepper, chopped
- 1 cup chickpeas, drained
- 1 (16 ounce) can apricots in syrup, drained, reserving 1/4 cup syrup
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground coriander
- 1⁄4 teaspoon ground cardamom
- cilantro (optional, but strongly recommended!) (optional)
directions
- Heat enough olive oil to cover bottom of non-stick skillet over medium heat.
- Add onion and green pepper and saute about five minutes, so that they're still firm.
- Add chickpeas, cinnamon, coriander and cardamom, stirring to mix everything, and saute vegetables with spices for about 2 to 3 minutes. Adjust seasonings to taste. Reminder: If your coriander or cardamom have been sitting on your shelf for a long time (a year or more), they won't yield much flavor.
- Remove from skillet and put in bowl.
- Turn up heat to high, and add 1/4 cup of apricot syrup into skillet.
- Salt and pepper the chicken to taste and add to skillet, turning to coat both sides of cutlets with syrup, and saute over high heat until the syrup is completely reduced and the chicken takes on some browning, but not too brown. This takes about 5 or 6 minutes.
- Add the apricots and saute 1 or 2 minutes, keeping the heat on high.
- Return the chickpea mixture into skillet and saute until heated through.
- Top with fresh-snipped cilantro, if desired, and serve with whole-wheat couscous and steamed vegetables.
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RECIPE SUBMITTED BY
Divaconviva
United States
Hi, everyone! My name is Ellen. I was born in the town so nice, they named it twice - New York, New York! I grew up in Ossining, NY, just minutes outside of Manhattan. My grandma immigrated to New York from Austria, and owned a delicatessen for years right near the original Yankee Stadium. She was a fabulous cook and baker, as was my mother, and I learned a lot about food preparation from both of them. I could cook a complete meal for eight people by the time I was in the third grade. I always loved to cook, and with two such great teachers, how could I not?! I am a born-again Christian, and I have enjoyed serving on different ministries at my church, the most recent one being data-entering the info and prayer requests handed in every week on the Care & Communication Cards, and then I follow up with phone calls & emails to welcome, answer any questions, and assist, if needed. I also work with Community Caregivers, an organization providing all kinds of assitance to people who have need, including delivering prescriptions, providing transportation to doctor appointments, helping the visually disabled with paperwork, etc. It has been a great growing experience for me. This is Jeff, my husband and most appreciative gourmand. This is Cricket, our American Eskimo. He is pure energy! This is Daphne, our Bluetick Hound. She is a sweetheart! Here's a video of a youth drama/dance from GodTube that is absolutely one of my favorites! http://youtu.be/cyheJ480LYA Thank you, SusieQusie! Thank you, Susie D! Thank you, FloridaNative! This four-pound lobstah is our idea of a perfect picnic supper! Here are several photos I've taken of our yard from mid-Spring to late-Summer