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