1 Tbsp. olive oil
6 boneless, skinless chicken thighs, cut into 2-inch chunks
2 Tbsps. all-purpose flour
1 medium onion, coarsely chopped
4 cloves garlic, minced
2 Tbsps. fresh ginger, minced
1 tsp. coriander, ground
1 tsp. cumin, ground
1 cup dry white wine or ginger ale
2 cups chicken broth
1 cup dried apricots
1 cup whole blanched almonds
1 cup pitted green olives
Couscous, cooked to package directions
Arrange chicken in a small glass bowl. Add flour and toss chicken to coat. Heat olive oil in large soup pot over high heat. Place chicken in olive oil; brown on all sides. Reduce heat to medium-low; add onion, garlic and ginger. Sauté about 5 minutes. Stir in coriander and cumin; sauté until aromatic, about 30 seconds. Add wine or ginger ale. Increase heat to high. Boil until liquid 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 couscous.
Makes 4 servings.
