Ingredients

The following ingredients have 5 Servings
  • 2 teaspoons all-purpose flour
  • 1 1/2 teaspoons ground turmeric
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 1 lb skinless boneless chicken breast, (cut into 1-inch pieces)
  • 1 small orange
  • 3 tablespoons olive oil
  • 15 oz chickpeas or garbanzo beans, (rinsed and drained)
  • 5 - 6 inch green onions, (cut into 1/2- pieces, green and white parts included (reserve some for garnishing))
  • 1/2 cup chicken broth
  • 1/2 cup snipped dried apricots
  • 1 teaspoon fresh ginger, (grated)
  • 1/2 cup pitted green olives, (halved)
  • Couscous or rice to serve (optional)

Instruction

  • Stir together, in a medium bowl, flour, turmeric, salt, cumin, coriander, and cayenne pepper. Add chicken; toss gently to coat.
  • Remove two wide strips of peel from orange. Squeeze juice from orange; set aside
  • Heat oil in a large skillet over medium-high heat. Add chicken and orange peel strips. Cook about 8 -10 minutes or until chicken is no longer pink and cooked, stirring occasionally. Stir in the garbanzo beans, green onions, broth, dried apricots, ginger, and reserved orange juice. Bring to boil; reduce heat to low. Simmer, uncovered, for 5 - 7 minutes. Stir in olives; cook and stir for 1 minute more. Remove and discard orange peel.
  • Serve chicken with couscous or rice. Sprinkle with more green onions, if desired.