• 4 Ratings
Source: Better Homes and Gardens


Ingredient Checklist


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.

  • 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; 10 g total fat; 1 g saturated fat; 2 g polyunsaturated fat; 5 g monounsaturated fat; 48 mg cholesterol; 614 mg sodium. 535 mg potassium; 47 g carbohydrates; 2 g fiber; 5 g sugar; 24 g protein; 0 g trans fatty acid; 360 IU vitamin a; 20 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 10 mg niacin equivalents; 1 mg vitamin b6; 106 mcg folate; 0 mcg vitamin b12; 61 mg calcium; 3 mg iron;


4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1