Bring a taste of Moroccan cooking to the table with tender chicken, aromatic spices, and a richly flavored sauce.
- 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
- 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; saute 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.
Recipe courtesy of the National Chicken Council
Calories from Fat 418 (55%)
(74%)Total Fat 48g
(44%)Saturated Fat 9g
Polyunsaturated Fat 10g
Monounsaturated Fat 24g
Total Carbohydrate 40g
(34%)Dietary Fiber 9g
Sugar Alcohols 0g
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