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Chicken Tangine

Servings: 4


  1 Tbs olive oil

  6-7 chicken thighs, boneless and skinless, cut into 2-inch chunks

  2 Tbs all-purpose flour

  1 medium onion, coarsely chopped

  4 cloves garlic, minced

  2 Tbs ginger, minced

  1 tsp coriander, ground

  1 tsp cumin, ground

  1 cup dry white wine

  2 cups chicken broth

  1 cup dried apricots

  1 cup whole blanched almonds

  1 cup pitted green olives

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In large soup pot over high heat, heat olive oil. In small glass bowl, place chicken and add flour. Toss chicken to coat. Place chicken in olive oil; brown on all sides. Reduce heat to medium-low; add onion, garlic and ginger. Saute about 5 minutes. Stir in coriander and cumin; sauté until aromatic, about 30 seconds. Add wine. Increase heat to high. Boil until wine has reduced by half. Stir in chicken broth, apricots, almonds and olives. Bring to a simmer; reduce heat to low, cover pot and simmer for 45 minutes.

Serve over cous cous.

Nutritional Information:

Total Fat 35.00g 

Saturated Fat 5.00g 

Cholesterol 79.00mg 

Protein 36.00g