As you may know, when you go through the process of planning your wedding, somewhere in some master file, someone stamps CONSUMER across your name. And before you know it, you get all kinds of emails, postcards, and catalogs inviting you to make ridiculous purchases.
Around the time of our wedding, while I was receiving this influx of needless marketing, a publication called “Sunset” started showing up in my mailbox. I thought it was just another catalog and always put it straight into the recycler.
One day I finally got a little curious and decided to see what kind of company “Sunset” was. As I thumbed through the pages, I realized this wasn’t a catalog, but a magazine.
I must have been feeling like a Dudley Do-Right that day, because I called their 1-800 number to inform them I was mistakenly receiving their magazine. The friendly staff at “Sunset,” however, assured me I had subscribed and paid.
I know I didn’t subscribe to OR pay for this boring magazine — I keep my checking account balanced to the penny and could not find the charge anywhere — but since I was receiving it nonetheless, I decided to at least open it when it came.
And one day, I found a pretty great chicken recipe in it. I don’t know about you, but I’m always looking for new ways to do chicken.
So to get the most out of an otherwise useless subscription to “Sunset” magazine (whatever it is – I’m still not really sure), I thought I’d share this recipe with you.
CHICKEN WITH TOMATOES, APRICOTS, AND CHICKPEAS
Adapted from a recipe in “Sunset” magazine
4 boneless, skinless chicken breasts
1/2 onion, chopped
2 tsp ground cumin
1/4 tsp cayenne pepper
1/4 tsp chili powder
1 can (14.5 oz) diced tomatoes
1/3 C chopped dried apricots
1 T sugar
3 minced garlic cloves
1 can (15 oz) chickpeas
1/4 C chopped parsley
Saute chopped onion in olive oil over medium-high heat until onions are clear. Set aside. Add more olive oil if necessary to coat the pan and add spices. Cook for 1 minute, stirring constantly. Sprinkle chicken breasts with salt & pepper. Add chicken breasts to pan and cook until golden brown, turning once, about 6 minutes. Transfer to a plate, cover with foil, and set aside. Deglaze your pan with the white wine, using a spatula to scrape the bits off the bottom of the pan. Stir in onions, tomatoes, apricots, sugar, and garlic. Return chicken to pan and simmer, covered, until chicken is cooked through, about 10 minutes. Stir in chickpeas and parsley, cooking until heated through.