One of the most sensual
cuisines in the world, Moroccan food has spices and flavors that
appeal to the smell, sight and taste. Chicken Tangine is made
with rich chicken thigh meat, and spiced with garlic, ginger,
coriander and cumin. Dried apricots, blanched almonds and pitted
green olives, all found in the Mediterranean food basket, are
added to enhance the flavor of the dish.
Chicken Tangine
- 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
- In small glass bowl, place
chicken and add flour. Toss chicken to coat.
- In large pot over high
heat, heat olive oil. 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; 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.
- Serve over cous cous.
Makes 6 to 7 servings.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
