Cumin-Spiced Chicken with Apricots

Name: Cumin-Spiced Chicken with Apricots
Cook time: 25 min
Total time: 25 min
Yield: 4 - 4 serving
Cuisine: American
Ingredients: 1 tsp. ground cumin; 1/2 tsp. ground cinnamon; 1/4 tsp. salt; 1/8 tsp. crushed red pepper flakes, or more to taste; 1 lb. boneless, skinless chicken breast halves, cut into 1 3/4"x3/4" pieces; 1 large orange; 1/3 c. low-sodium chicken broth; 1 tsp. cornstarch; 3 tsp. olive oil; 1/2 c. dried apricots, halved crosswise; 1 clove garlic, minced; 3 scallions, sliced; 2 c. cooked rice

By Editorial Staff

This fragrant dish will fill your kitchen with enticing aromas, thanks to its luscious orange-scented pan sauce.

Yields

4 - 4 serving

Total Time

25 min

Cook Time

25 min

Ingredients

1 tsp. ground cumin
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/8 tsp. crushed red pepper flakes, or more to taste
1 lb. boneless, skinless chicken breast halves, cut into 1 3/4"x3/4" pieces
1 large orange
1/3 c. low-sodium chicken broth
1 tsp. cornstarch
3 tsp. olive oil
1/2 c. dried apricots, halved crosswise
1 clove garlic, minced
3 scallions, sliced
2 c. cooked rice

Instructions

Combine cumin, cinnamon, salt, and pepper flakes; sprinkle over chicken. Grate 1/2 tsp. zest and squeeze 1/3 cup juice from orange into bowl; whisk in broth and cornstarch.

In 12" nonstick skillet, heat 1 tsp. oil over medium-high heat; add apricots. Cook, stirring occasionally, until browned in spots, 2–3 min.; transfer to plate. In same skillet, heat remaining 2 tsp. oil over high heat; add chicken. Cook, stirring, until browned and no longer pink, 5–6 min. Reduce heat to medium-low. Add garlic; cook, stirring, 30 sec. Add apricots and orange juice mixture; cook, stirring, until thickened slightly, 1–2 min. Stir in scallions. Serve with rice.

This recipe originally appeared in our print magazine.