Moroccan-Spiced Chicken Cutlets with Chickpeas and Dried Fruit

from Mark Bittman

Photo: Daniel Meyer

Makes: 4 servings
Time: 30 Minutes

It takes forever to make a tagine, but you can infuse all the same warm Moroccan flavors into this simple two-step sauté and get it done in a flash.

Ingredients

• 2 tablespoons olive oil, plus more as needed

• 4 boneless, skinless chicken breasts (about 2 pounds)

• 2 teaspoons cumin

• 1 teaspoon coriander

• 1/2 teaspoon cinnamon

• 1/4 teaspoon cayenne

• Salt and pepper

• 2 cups cooked or canned chickpeas (one 15-ounce can)

• 1 cup dried apricots

• 1/4 cup red wine vinegar

• Several sprigs fresh parsley for garnish

Instructions

1. Heat the oven to 200 degrees. Put 2 tablespoons olive oil in a large skillet over medium-low heat.

• Cut the chicken breasts in half horizontally to make 2 thin cutlets for each breast. Press down on each with the heel of your hand to flatten.

2. Combine 2 teaspoons cumin, 1 teaspoon coriander, 1/2 teaspoon cinnamon, 1/4 teaspoon cayenne, and a sprinkle of salt and pepper in a small bowl. Rub the spices all over the chicken.

3. Raise the heat to medium-high and add the cutlets to the skillet (you’ll need to work in batches). Cook the cutlets, rotating them occasionally and adjusting the heat so they sizzle but don’t burn, until the spices are nicely browned, 3 or 4 minutes. Turn and cook on the other side until the chicken is cooked through, another 3 or 4 minutes.

4. As each piece is done, transfer it to the oven to keep warm; continue cooking the remaining cutlets, adding more oil to the skillet as needed.

• If you’re using canned chickpeas, rinse and drain them. Chop 1 cup dried apricots.

5. When all the cutlets are cooked and warming in the oven, add 1/4 cup red wine vinegar to the skillet, scraping up the browned bits from the bottom. Add the chickpeas and apricots, sprinkle with salt and pepper, and cook, stirring occasionally until warmed through, 3 or 4 minutes.

• Strip the parsley leaves from several sprigs and chop.

6. When the chickpeas and apricots are warm, stir in most of the parsley, taste, and adjust the seasoning. Serve with the chicken, garnished with the remaining parsley and a drizzle of olive oil.