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.
Republished with Permission, National Chicken Council
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|Serving Size: 1 Serving (435g)|
|Recipe Makes: 4|
|Calories from Fat: 502 (66%)|
|Amt Per Serving||% DV|
|Total Fat 55.7g||74 %|
|Saturated Fat 9.7g||48 %|
|Monounsaturated Fat 32.3g|
|Polyunsanturated Fat 10.6g|
|Cholesterol 118.4mg||36 %|
|Sodium 1459.9mg||50 %|
|Potassium 1040mg||27 %|
|Total Carbohydrate 34.6g||10 %|
|Dietary Fiber 8.6g||35 %|
|Sugars, other 26g|
|Protein 35.2g||50 %|
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Calories per serving: 764
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