Chicken & Peppers in a Tangy Sauce

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Its time to catch up and post some of the recipes I tried during the CSA season and didn't have a chance to enter.  I only post recipes that I have tried, adapted and enjoyed.  You are spared the ones that didn't work.

This was a good recipe to use sweet peppers which we got a lot of this season.

1 large onion (about 1 cup), coarsely chopped
4 cloves garlic, minced
2 large red or yellow peppers, diced
1 small hot pepper, minced
1# - 1-1/2# boneless, skinless chicken breasts, cut into cubes
2 tablespoons olive oil
1 1# can diced tomatoes (you can substitute 2 cups chopped fresh tomatoes if available)
1 cup of orange juice
1 tablespoon maple syrup
1/2 cup dried apricots, chopped
1/2 tablespoon dried oregano
1 1# can navy beans or cannellini beans
salt and pepper to taste

Heat the oil.  Brown the chicken.  Remove the chicken from the pan.  Add a bit more oil if needed.  Saute onions and peppers.  Add the garlic and hot pepper.  Next add the diced tomatoes, orange juice, maple syrup, apricots, and oregano.  Cook the mixture 2-3 minutes. Put the chicken and any juices back into the pan.  Cover and simmer for about 20 minutes. Drain and rinse the beans.  Add them to the mixture and cook for an additional 15 minutes, covered.  Remove the lid if the dish is too "soupy."

Serve with rice or couscous.

Adapted from SOS Cuisine

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