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Pdf1 tablespoon vegetable oil
1 small onion, chopped fine
2 garlic cloves, minced
1 teaspoon garam masala
1 teaspoon paprika
Salt and pepper
1 tablespoon all-purpose flour
2 cups chicken broth
1 (14.5-ounce) can diced tomatoes, drained
1 (14-ounce) can chickpeas, rinsed
½ cup dried apricots, quartered
1 (8-ounce) boneless, skinless chicken breast, trimmed
Heat oil in medium saucepan over medium heat until
shimmering. Add onion, garlic, garam masala, paprika,
and ¼ teaspoon salt. Cook, stirring often, until onion is
softened and spices are fragrant, about 5 minutes. Stir in
flour and cook for 1 minute.
Slowly whisk in broth, scraping up any browned bits and
smoothing out any lumps. Stir in tomatoes, chickpeas, and
apricots. Season chicken with salt and pepper, add to stew
mixture, and bring to simmer. Reduce heat to medium-low,
cover, and simmer until chicken registers 160 degrees, 10
to 15 minutes, flipping chicken halfway through cooking.
Transfer chicken to cutting board, let cool slightly, then
shred into bite-size pieces using 2 forks.
Off heat, stir in shredded chicken and let sit until heated
1 tablespoon minced fresh cilantro
through, about 2 minutes. Stir in cilantro and season with
salt and pepper to taste. Serve.