Ingredients

• 1/2 cup dried apricot
• 1 cup water, boiling
• 1 tablespoon olive oil
• 4 boneless skinless chicken breast halves
• 1 large onion, finely chopped
• 6 garlic cloves, minced
• 2 celery ribs, thinly sliced
• 1 cup chickpeas, canned, drained and rinsed
• 1 (540 ml) can stewed tomatoes
• 2 teaspoons grated lemon zest
• 2 tablespoons fresh lemon juice
• 1 1/2 teaspoons ground coriander
• 1/2 teaspoon black pepper
• 1/2 cup fresh cilantro, chopped

Instructions

1. In a small bowl combine the apricots and the boiling water, let stand 10 minutes. Strain the apricots, reserving the the water, then dice the apricots. Set aside both the water and apricots until needed.

2. In a large skillet, heat the oil over medium heat, add the chicken and saute for 3 minutes per side or until golden brown. Transfer the chicken to a plate.

3. Add the onion and garlic to the skillet and cook 7 minutes, then add the celery and cook for 3 more minutes.

4. Stir in the apricots and the reserved liquid, the chickpeas, tomatoes, lemon zest, lemon juice, coriander and pepper.

5. Bring to a boil and return the chicken to the pan, reduce to a simmer, cover and cook for 15 minutes or until the chicken is cooked through.

6. Stir in the cilantro and serve.