1 to 1 1/2 poundsboneless, skinless chicken thighs,
1eachmedium onion, coarsely chopped,
1/2cupfinely chopped dried apricots,
1 1/2teaspoonsground cumin,
1 1/2teaspoonsground coriander,
1cupdry white wine,
1can (10 1/2 ounce)condensed chicken broth,
1bag (2 ounce)whole almonds (1/3 cup),
1jar (3 ounce)pitted green olives,
1Trim and discard fat from chicken. Cut each thigh into quarters. Toss chicken with flour in a 1-gallon sealable plastic bag.
2Chop onion; chop garlic very finely to mince. Peel ginger; chop very finely to mince. Finely chop apricots and set aside.
3Heat oil in a large, deep skillet over Medium-High heat. Brown chicken 2 to 3 minutes per side. Reduce heat to Medium-Low; add onion, garlic and ginger to chicken. Sauté 5 minutes. Stir in cumin and coriander; sauté 1 more minute.
4Add wine; stir to scrape browned bits from bottom of skillet. Boil 2 to 3 minutes until thickened and reduced slightly. Stir in chicken broth, apricots, almonds and olives. Cover and simmer 10 minutes. Season to taste with salt and pepper and serve while hot.
No Nutritional Information Available