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Cumin-Spiced Chicken with Apricots

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


4 - 4 serving

Total Time

Cook Time


  • 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


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.

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