Rating: 4 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
  • 4 Ratings
Source: Better Homes and Gardens

Gallery

Credit: Scott Little

Recipe Summary

total:
30 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Using a vegetable peeler, remove two 1-inch-wide strips of peel from orange. Squeeze juice from orange; set aside. In a medium bowl stir together flour, turmeric, salt, cumin, coriander, and cayenne pepper. Add chicken; toss gently to coat.

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  • In a large skillet heat oil over medium-high heat. Add chicken and orange peel strips. Cook about 4 minutes or until chicken is no longer pink, stirring occasionally. Stir in the orange juice, garbanzo beans, half of the green onions, the broth, dried apricots, and ginger. Bring to boiling; reduce heat. Simmer, uncovered, for 4 minutes. Stir in olives; cook and stir for 1 minute more. Remove and discard orange peel.

  • Serve chicken mixture over hot cooked rice. Sprinkle with the remaining green onions and serve with orange wedges to squeeze over top.

Nutrition Facts

368 calories; fat 10g; cholesterol 48mg; saturated fat 1g; carbohydrates 47g; mono fat 5g; poly fat 2g; insoluble fiber 2g; sugars 5g; protein 24g; vitamin a 360.4IU; vitamin c 20.2mg; thiamin 0.3mg; riboflavin 0.1mg; niacin equivalents 9.6mg; vitamin b6 0.6mg; folate 106mcg; vitamin b12 0.2mcg; sodium 614mg; potassium 535mg; calcium 61mg; iron 2.8mg.
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