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!