Dinner

Cumin-Spiced Chicken with Apricots

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

Yields

4 - 4 serving

Total Time

Cook Time

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.

Use left and right arrow keys to navigate between menu items. Use right arrow key to move into submenus. Use escape to exit the menu. Use up and down arrow keys to explore. Use left arrow key to move back to the parent list.