This easy chicken dish comes together in just minutes. If you're in the mood for a little exotic flair, then this recipe is the ticket. Slivered almonds, dried apricots, and cinnamon bring a distinct Moroccan flavor to an everyday staple.
Heat the oil in a large, nonstick skillet over medium heat. Add the almonds. Cook and toss until lightly browned, 3-5 minutes. Remove the almonds with a slotted spoon and set aside.
Increase the heat to medium-high. Add the onions and garlic to the skillet. Cook and toss for 2 minutes. Add the chicken breasts. Cook for 5 minutes, stirring the onions and turning the chicken once.
Add the broth, apricots, cinnamon, and cayenne. Cover, reduce the heat to medium, and cook for 5 minutes. Remove the cover, mix in the chickpeas, and simmer to reduce slightly. Season with salt, to taste. Serve over couscous.