Chicken With Tomatoes, Apricots, And Chickpeas

By Sunset
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4 boned, skinned chicken breast halves (about 2 lbs. total)

Kosher salt

freshly ground black pepper

1 tablespoon olive oil

2 teaspoons ground cumin

1 1/2 teaspoons ground coriander

1/4 teaspoon cayenne

1 can (14.5 oz.) diced tomatoes

1/3 cup chopped dried apricots

1 tablespoon sugar

3 garlic cloves, minced

1 can (15.5 oz.) chickpeas (garbanzos), drained and rinsed

1/4 cup chopped flat-leaf parsley

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