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Chicken Tangine: Date Added: 27 Jul 2011
Listed in: Poultry

1 TBLS olive oil
6 - 7 chicken thighs, boneless and skinless, cut into 2-inch chunks
2 TBLS all-purpose flour
1 medium onion, coarsely chopped
4 cloves garlic, minced
2 TBLS ginger, minced
1 tsps coriander, ground
1 tsps 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

Cooking Instructions

Serves 4

1. In large soup pot over high heat, heat olive oil.
2. In small glass bowl, place chicken and add flour. Toss chicken to coat.
3. Place chicken in olive oil; brown on all sides. Reduce heat to medium-low; add onion, garlic and ginger. Sauté about 5 minutes.
4. Stir in coriander and cumin; sauté until aromatic, about 30 seconds.
5. Add wine. Increase heat to high. Boil until wine has reduced by half.
6. Stir in chicken broth, apricots, almonds and olives. Bring to a simmer; reduce heat to low, cover pot and simmer for 45 minutes.

Nutrition Information Per Serving: Calories 618; Total Fat 35g; Saturated Fat 5g; Cholesterol 79mg; Protein 36g

Recipe and photo used with permission by the National Chicken Council. For more chicken information and recipes visit

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Chicken Tangine
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