I’m really looking forward to spring! The flowers are so beautiful and here in the Central Valley and amazing produce is at our fingertips!
About three years ago when I moved to Fresno, my hubby and I made a trip out to Two Sisters U-Pick Apricots. What a treat! He carried the bin while we picked apricots, our big joke was I ate nearly as many as I picked! 😀
Well it’s a little early for that yet, but when I visited the Kaiser Farmer’s Market last Wednesday, they had lots of amazing treasures! These figs, apricots and almonds are from Mesple Farms – they have a location in Northeast Fresno and also farms in Madera.
Ok….back to the stew! I’ve made this using both fresh and dried apricots, it works either way and it’s amazing. I usually serve it with some steamed rice. It’s both sweet and savory at the same time – it’s a complex stew that takes very little effort yet is healthy and delicious!
- Spice Rub
- 2 teaspoons cumin
- 2 teaspoons paprika
- 2 teaspoons ginger
- 2 teaspoons salt
- 1 teaspoon pepper
- 1/2 teaspoon cinnamon
- 1/2 teaspoon all spice
- pinch red pepper flakes
- Stew Ingredients
- 1 1/2 lbs. chicken – light meat, dark meat – use your favorite!
- 1 can chickpeas, drained and rinsed
- 1 14 oz. can fire roasted tomatoes
- 2 tablespoons tomato paste
- 1 green pepper, chopped
- 1 yellow onion, chopped
- 1/2 lb. dried apricots, or 12 fresh apricots
- 3 cups chicken stock
- 2 tablespoons olive oil
- **optional – cooked rice**
- Preheat oven to 325 degrees
- Measure all of the spice rub ingredients into a 1 gallon zip lock bag, mix well.
- Chop the chicken pieces into 1 inch cubes and put in the spice mixture. Toss together so the chicken is completely coated. Set aside.
- Prepare the fruit & vegetables, dice the green pepper and onion. Quarter the dried apricots, if using fresh, slice in half – remove the seed and dice, no need to peel them.
- Heat a heavy bottom oven proof pan over medium heat. Add 2 tablespoons olive oil and sauté the chicken until it is just browned on all sides, about 5 minutes. Add the pepper and onions and saute for another 4-5 minutes until the vegetables are soft. Next add the chickpeas, canned tomatoes, tomato paste, apricots and chicken stock. Stir to combine and place a tight fitting lid on the casserole dish. Place in the oven and bake for one hour.
- Serve over cooked rice.
What is your favorite soup or stew? I’d love to hear it! Pop me a note and let me know – I’d like to be your go-to source for meal planning here in the Central Valley!
- Learn All About Kingsburg Honey & Why Bees Rock - January 14, 2017
- How to Make Lemon Drop Martinis with Locally Made Corbin Vodka - January 5, 2017
- Eat Local – The Schoolhouse Restaurant - December 29, 2016
Patty Haxton Anderson says
Debra your stew looks gorgeous and with all those lovely ingredients must taste amazing. Thanks for sharing this wonderful recipe with us.
Debra C. says
Thank you Patty – this is one of my favorite soups, I hope you enjoy it!
Joanne DiPalo says
How delicious is this and so easy to make. I just love adding the fresh picked apricots along with the dried fruits.
Debra C. says
It is really easy to make Joanne – so yummy too. It’s amazing the flavor you get from those yummy aspricots!
Peter Block says
Totally love the flavors in this dish.
Debra C. says
Thanks Peter – love these flavors!