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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. If using chicken breasts, cut them into 1 inch cubes. Set aside. | 2. Heat a large, heavy saucepan over medium heat. Add the shallots and saute until softened, 3 to 4 minutes. | 3. Add the chicken and cook until the skin is browned on all sides or the breast meat is golden. Stir in the apricots and their juice as well as the cinnamon. | 4. Cover, reduce heat to low and cook for 20 minutes. | 5. Remove cover, increase the heat to medium-high and allow cooking liquid to reduce slightly, about 10-12 minutes. | 6. Before serving, stir in the creme fraiche and season to taste. Serve over couscous. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
shallot	1/2	cup	minced	57.6	13.44	2.0	0.08
chicken thigh	1 1/2	1/2	boneless skinless	2989.8	5.367999999999999	65.0961	300.5428
apricot	1	can		111.5442	25.8411	3.2534	0.9063
cinnamon	3/4	teaspoon		-	-	-	-
creme fraiche	2	tablespoons		-	-	-	-
salt black pepper			ground	-	-	-	-
couscous				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.