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Active time
15 minutes
Total time
45 minutes
4 servings

3 tablespoons extra virgin olive oil 

4 chicken thighs, skinless 

1 onion, chopped 

1 clove garlic, minced 

1 teaspoon fresh ginger, minced 

1 tablespoon cumin 

1 teaspoon ground coriander 

6 ounces dried apricots, chopped 

1 14.5 ounce can diced tomatoes, with juice 

1 14.5 ounce can chickpeas, drained  

2-2 ½ cups chicken stock, water, or the liquid from the canned chickpeas 

⅔ cup bulgur 

Salt and pepper to taste 

  1.  Heat olive oil over medium-high heat and brown the chicken thighs on both sides.   
  2. Reduce heat to medium and add the onions until translucent, and then add minced  garlic and ginger, cumin, coriander, apricots and diced tomatoes. 
  3. Stir and then add the chickpeas and 1 cup of liquid, turning the heat up slightly.   
  4. When bubbles appear, add the chicken, cover, turn the heat down to low, and cook for 15 minutes. 
  5. Add the bulgur and at least 1 more cup of liquid.   
  6. Cook covered for 10 minutes. 
  7. Add salt and pepper to taste and serve.   

An Oldways recipe, adapted from Mark Bittman in the New York Times . Oldways photo


Calories: 420
Total Fat:15 g
Saturated Fat: 2g
Sodium: 420mg
Carbohydrate: 52g
Fiber:12 g
Total Sugar: 25 g (Added Sugar:0 g)
Protein: 22g

Yield: 4 servings

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