An Eastern Taste Explosion
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 | ||
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Calories: 764 | ||
Calories from Fat: 502 (66%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 764
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