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Chicken Tangine


National Chicken Council

Ingredients:
  • 6 -7 chicken thighs, boneless and skinless, cut into 2-inch chunks
  • 1 tablespoon olive oil
  • 2 Tablespoons all-purpose flour
  • 1 medium onion, coarsely chopped
  • 4 cloves garlic, minced
  • 2 Tablespoons ginger, minced
  • 1 teaspoon 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

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. 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.

Serves 4


Serves: 4
Serving Size:
Calories per Serving: 704
% Daily Value*   
   Total Fat 39.1 g
60%   
     Saturated Fat 7.3 g
37%   
   Cholesterol 105 mg
35%   
   Sodium 2,137 mg
89%   
   Potassium 823 g
 
   Calcium 131 g
 
   Total Carbs 45 g
15%   
     Dietary Fiber 7 g
29%   
     Sugars 21 g
 
   Protein 38 g
 
   Sugar Alcohols 6 g
 
* Percent Daily Values are based on a 2,000 calorie diet.  Your Daily Values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
  Sat Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300g 375g
  Dietary Fiber   25g 30g
Nutritional Information From CalorieKing.com
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