Chicken Tangine

• From: National Chicken Council

Ingredients

• 1 Tbs olive oil

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

• 2 Tbs all-purpose flour

• 1 med 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

Bring a taste of Moroccan cooking to the table with tender chicken, aromatic spices, and a richly flavored sauce.

Directions

• 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. Sauté about 5 minutes.
• Stir in coriander and cumin; sauté until aromatic, about 30 seconds; add wine. Increase heat to high and 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.