from Chow Bella
1 small onion, chopped
1/2 cup dried pitted apricots
1 clove garlic
1/2 tsp paprika
1 tsp ground coriander
1 tsp ground cumin
1 tbsp light olive oil
1 lb bone-in chicken thighs, skin removed (about 4-6 chicken thighs)
1 cup white wine
1 1/2 cups low sodium chicken broth
salt and pepper
fresh parsley, to garnish
1. Chop the onion, garlic, and apricots in a mini food processor.
2. Heat half of oil in Dutch oven. Season chicken with salt, pepper, and paprika and sear on both sides; remove to a plate. Drain excess rendered fat from pan and place back on burner.
3. Add remaining oil, then add apricot mixture and saute until onions are translucent. Add wine, broth, coriander, cumin, and some salt and pepper. Bring to boil, reduce to simmer, and return the chicken to the pan, covering with the sauce.
4. Cook chicken, partially covered, 20 min. Remove lid and allow sauce to evaporate and thicken for 5 more minutes. Serve with couscous and sprinkle with fresh parsley.
Servings per recipe: 4
Per serving:
Calories: 307
Fat: 12.9 g
Saturated fat: 3.3 g
Cholesterol: 1.9 mg
Sodium: 404.5 mg
Carbohydrates: 3.4 g
Fiber: 0.7 g
Sugar: 0.4 g
Protein: 23 g