4 chicken breasts
2 tsp cumin
1 1/2 tsp coriander
1/4 tsp cayenne
1 14 oz can diced tomatoes
1/3 C chopped dried apricots
1 Tbls sugar
3 minced garlic cloves
1 15 oz can chickpeas (garbanzos)
1/4 C chopped parsley
Sprinkle chicken with salt and pepper. Heat about a tablespoon of olive oil in a large skillet over medium-high heat. Add cumin, coriander and cayenne; cook 1 minute, stirring constantly. Add chicken and cook until golden, turning once (about 6 minutes); transfer to a plate and set aside.
Stir tomatoes, apricots, sugar and garlic together in skillet. Simmer 5-10 minutes to allow flavors to blend (and to reduce juices).
Return chicken to pan and simmer, covered, until chicken is cooked through (about 10 minutes). Drain and rinse chickpeas (garbanzo beans), and add to skillet along with parsley. Cook until heated through.
Place chicken in casserole baking dish, cover with tomato-apricot mixture, top with chickpeas and parsley; bake in oven (350°) until chicken is cooked through.