Chicken and Dried Fruit Tagine
In The Fresh Meat Case
PERDUE® HARVESTLAND® Free Range Chicken Thighs
PREP TIME: 0 min COOK TIME: 45min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 53g||%|
|Saturated Fat 15g||%|
|Total Carbs 75g||%|
|Dietary Fiber 6g||%|
|Vitamin A %|
|Vitamin C 40%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1/2 cup chopped onion
1 clove garlic, minced
1 cup reduced sodium chicken broth
2 pieces fresh ginger, 1 inch each, peeled
3/4 cup whole pitted dried plums (small)
1/2 cup Mediterranean apricots
1/2 cup dried apple rings
1/2 cup pitted Spanish green olives with pimento
1 1/2 cups chicken broth or water
1 cup couscous
Preheat a large skillet on medium-high heat. Place chicken in pan, skin side down; cook 10 minutes. Turn; cook 10 minutes. Remove from pan and drain excess fat.
Add onion and garlic to pan. Cook over medium heat until softened, about 5 minutes.
Stir in broth, ginger, dried fruits and olives. Return chicken to pan. Cover and simmer over medium-low heat 15 to 20 minutes or until chicken is cooked through (180°F) and fruit is softened. Remove and discard ginger.
Meanwhile, in a medium saucepan bring broth or water to a boil. Stir in couscous. Remove from heat, cover and let stand 5 minutes. Fluff with a fork. Serve chicken and fruit over couscous.
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