Chicken Tagine with Apricots, Olives and Almonds
- Yield 4 servings
- Prep 20 mins
- Cook 60 mins
Apricots, almonds and olives add punch to this chicken braise.
National Chicken Council
Ingredients
- 1 tablespoon olive oil
- 6 to 7 -- chicken thighs, boneless and skinless, cut into 2-inch chunks
- 2 tablespoons all-purpose flour
- 1 medium onion, coarsely chopped
- 4 cloves garlic, minced
- 2 tablespoons ginger, minced
- 1 teaspoon coriander, ground
- 1 teaspoon 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
Instructions
- 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 couscous.
