Skillet Chicken Recipes
Chicken Tagine
Yield: 4 servings
Ingredients
- 1 tablespoon olive oil
- 6 or 7 boneless/skinless chicken thighs, cut into 2 inch chunks
- 2 tablespoons all-purpose flour
- 1 medium onion, coarsely chopped
- 4 cloves garlic, minced
- 2 tablespoons ginger, minced
- 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
Instructions
- Heat olive oil in a large soup pot over high heat.
- In a small glass bowl, place chicken chunks 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. Sauté for about 5 minutes.
- Stir in coriander and cumin; sauté 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.
Notes
* You can buy almonds already blanched, or simply drop in boiling water for about a minute.
Recipe and photo used with permission from:
National Chicken Council