Chicken Tajine
Sonia Casey
ingredients
- 6 to 7 chicken thighs, boneless and skinless, cut into 2-inch chunks
- 2 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 1 medium onion, coarsely chopped
- 4 cloves garlic, minced
- 2 tablespoons minced gingerroot
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 cup dry white wine
- 2 cups chicken broth
- 1 cup dried apricots
- 1 cup whole blanched almonds
- 1 cup pitted green olives
directions
- 1
In small glass bowl, place chicken and add flour. Toss chicken to coat.
- 2
In large pot over high heat, heat olive oil. Place chicken in olive oil; brown on all sides.
- 3
Reduce heat to medium-low; add onion, garlic and ginger. Saute about 5 minutes.
- 4
Stir in coriander and cumin; saute 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.
- 5
Serve over cous cous.
Source: Sonia Casey
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