I love train-wreck TV, too. Like Teen Mom. Those reunion specials with Dr. Drew? I watch them with my head cocked to the side and mouth hanging open, completely entranced by the cringe-worthy drama.
Oh man, and serve-yourself frozen yogurt joints! The real problem here is that I don't know what else to do with a bucket-sized container except fill it to the brim with non-fat, no-sugar-added, chemical-filled, fake frozen yogurt in 6 or more flavors.
And this past weekend was full of things that were simultaneously bad for my body but good for my soul. Let's just say that at 34 weeks pregnant you probably shouldn't be dancing 'til midnight in heels, but when one of your closest friends gets married and you are surrounded by best friends, happiness, and Call Me Maybe, it's what you do, and I wouldn't be told otherwise. Also, her dessert bar consisted of a traditional wedding cake plus three separate anniversary cakes. That's an embarrassing amount of icing, my friends.
I know I probably shouldn't accomodate most of these things as much as I do, but no one can stop me because no one is the boss of me. You like that? But really, at 31 years old I think it's time I accept a few vices instead of trying, constantly, to be how I think I should be. And my husband loves me for I am, so that counts too.
Although it's comforting that he's contractually obligated to love me, and that without me, he could never pick out a tie.
Apricots, Almonds, and Chickpeas
Adapted from TheKitchn
1 tbs extra virgin olive oil
1 lb chicken breast, boneless and skinless
1 yellow onion, diced
1 large carrot, peeled and diced
2 cloves garlic, minced
1 tsp ground ginger
1 tsp coriander
1 tsp cumin
1 cinnamon stick
1/4 c dry white wine
1 c fat-free, low-sodium chicken broth
2 c couscous, cooked
1/2 c dried apricots, roughly chopped
1 tbs honey
1/4 c almonds, roughly chopped
15-oz can chickpeas, rinsed and drained
2 tbs cilantro, chopped (optional)
Heat the oil in a large Dutch oven over medium-high heat. Sprinkle the chicken with salt/pepper, and place into the pan. Sear for 5-8 minutes total, flipping once, until both sides are golden brown. Remove the chicken to a clean plate, and set aside.
Pour off all but one teaspoon of the oil, and return the heat to medium. Add the onions and carrots with a pinch of salt to the hot pan, and saute until softened and lightly browned, about 10 minutes. Stir in the garlic, and cook until fragrant, about 30 seconds. Add the ginger, coriander, cumin, and cinnamon stick to the pan, and cook until fragrant, another minute.
Stir in the white wine, and stir with a wooden spoon to scrape up any browned bits from the bottom of the pan. Stir in the chicken broth and apricots, and then nestle in the chicken pieces in a single layer. Bring the liquid to a boil, then reduce heat to low. Cover and simmer for 50-60 minutes.
Remove the cooked chicken to a plate, and tent with foil to keep warm. Remove and discard the cinnamon stick. Add the honey, almonds, and chickpeas to the pan, and increase the heat to medium-high. Bring the stew to a rapid simmer, and cook until slightly thickened.
To serve, fill each bowl with couscous and arrange chicken on top. Ladle the stew ver the top and sprinkle with cilantro as desired.