Chicken Tangine

Chicken Tangine Ingredients

1 tblspoons Olive oil	1 tsp Cumin ground
6 whole chicken thighs boneless and skinless, cut into 2-inch chunks	1 cup Dry white wine
2 tblspoons All purpose flour	2 cups Chicken broth
1 medium onion coarsely chopped	1 cup dried apricots
4 cloves Garlic minced	1 cup whole blanched almonds
2 tblspoons Ginger minced	1 cup green olives pitted
1 tsp Coriander sprigs minced

Instructions for Chicken Tangine

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; saut 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.


Main Ingredient: ChickenCuisine: Indian

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