This dish too....is good for patients with high blood pressure.
4 skinless boneless chicken breasts
1 large onion finely chopped
6 cloves garlic crushed
2 celery stalks finely chopped
1 cup cooked chickpeas
2 cups stewed tomatoes
2 teaspoons grated lemon zest
2 tablespoons lemon juice
1 1/2 teaspoons ground coriander
1/2 teaspoon pepper
1/2 cup chopped coriander
1 tablespoon olive oil
1/2 cup dried apricots soaked in 1 cup boiling water for 10 min.
Dice the apricots and reserve the soaking liquid.
Take a large skillet and heat some oil in it. Saute the chicken on each side till golden brown. When done transfer to a plate. Now add the onion and garlic to the skillet. After five minutes add the celery and cook for a further five minutes. Next add the apricots and the liquid. Add all the other ingredients except the coriander leaves and bring to a boil . Reduce to a simmer and cook for about 15 minutes or until the chicken is cooked through. Garnish with coriander and serve.