Chicken Tangine
Serves: 4
Calorie: 760, Proteins: 37 g, Total Fat: 48 g, Fiber: 8.60 g, Sugar 22 g.
Preparation
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.