Most people believe that Middle Eastern dishes start and end with the spices you use. But while the spices are important, they’re not the only thing that makes the dish. The beans and fruits are important as well.
Apricots are usually fruits that are reserved for jams or desserts, partly because the fresh fruit is so sweet it makes deliciously wonderful desserts. But that sweet, tart flavor also adds an extra special kick to savory dinners and can often be found in Indian or Middle Eastern recipes. And while it’s true that those Middle Eastern dishes can be spicy, Parenting magazine knows the stone fruits tend to temper the spice, making them more palatable to younger, less-seasoned mouths.
- 2 tablespoons olive oil
- 1 onion, chopped
- 1-1/2 teaspoons cumin
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- 3/4 teaspoon ground ginger
- 1 (15 ounce) can garbanzo beans, rinsed and drained
- 1 cup dried apricots, chopped
- 1-1/2 cups chicken stock
- 1 tablespoon honey
- Salt and pepper to taste
- 2 chicken breasts, cooked and chopped
- 1 cup couscous
- 1/4 cup sliced almonds
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until tender, about three minutes. Stir in the cumin, turmeric, cinnamon and ginger and cook for another minute.
- Stir in the garbanzo beans, apricots, chicken stock, honey, salt and pepper until well combined. Simmer for five to 10 minutes.
- While the garbanzo bean mixture simmers, make the couscous according to the package directions.
- Stir the chicken into the garbanzo bean mixture and cook for another three minutes.
- Spoon the chicken over the couscous, garnish with the sliced almonds and serve.