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1 tablespoon olive oil
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. 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.
Poster's Notes:
Posted by Caryn Bloomberg
Nutritional Info Per Serving: 618calories; 36g protein; 35g fat (5 sat.); 79mg cholesterol
6 to 7 chicken thighs, boneless and skinless, cut into 2" 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
I have served this over rice rather than couscous. I have also been using pieces of breast meat. I found I needed to "up" the spices a little and add a little salt. This recipe holds well for a buffet and also reheats well.