You are here: Home » Recipes » Chicken Tagine with Apricots, Olives and Almonds 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 PrintEmail Ingredients 1 tablespoon olive oil6 to 7 -- chicken thighs, boneless and skinless, cut into 2-inch chunks2 tablespoons all-purpose flour1 medium onion, coarsely chopped4 cloves garlic, minced2 tablespoons ginger, minced1 teaspoon coriander, ground1 teaspoon cumin, ground1 cup dry white wine2 cups chicken broth1 cup dried apricots1 cup whole blanched almonds1 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.