6 to 7 chicken thighs
2 tablespoons all-purpose flour
1 tablespoon olive oil
1 medium onion, coarsely chopped
4 cloves garlic, minced
2 tablespoons minced gingerroot
2 teaspoons Tangine blend
Peel of one preserved lemon, minced
2 cups chicken broth
1 cup dried apricots
1 cup almonds
1 cup picholine 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 spices and lemon; 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 60 minutes.
Serve over cous cous.