Directions:
- 1. Combine all the spices in a small bowl.
- 2. In a large bowl, coat chicken thighs with 2 tablespoons of olive oil and rice vinegar. Add spice mix and using your hands, rub it on the chicken until it’s all well coated.
- 3. In a large skillet, heat 2 tablespoons of olive oil. Add chicken and cook at medium-high heat, 3-4 minutes per side. Set aside.
- 4. In a large soup pot, heat 3 tablespoons of olive oil. Add diced onions and crushed garlic. Cook over medium heat for about 4 minutes. Add agave nectar and balsamic vinegar and cook for an additional 4 minutes.
- 5. Add prunes, raisins and orange juice.
- 6. In a small bowl, combine apricot jam and hot water and stir until the jam has dissolved. Add to the soup pot.
- 7. Add vegetable broth, lemon juice and salt. Cook at medium-high heat for 5-7 minutes.
- 8. Add chicken, reduce heat and simmer for 25-30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 824.22 Kcal (3451 kJ) | ||
| Calories from fat | 590.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 65.58g | 101% | |
|---|---|---|---|
| Cholesterol | 120.44mg | 40% | |
| Sodium | 1290.92mg | 54% | |
| Potassium | 688.3mg | 15% | |
| Total Carbs | 45.17g | 15% | |
| Sugars | 17.2g | 69% | |
| Dietary Fiber | 3.86g | 15% | |
| Protein | 15.93g | 32% | |
| Vitamin C | 40.5mg | 68% | |
| Iron | 2.3mg | 13% | |
| Calcium | 76mg | 8% | |
| Amount Per 100 g | |||
| Calories | 194.67 Kcal (815 kJ) | ||
| Calories from fat | 139.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.49g | 101% | |
|---|---|---|---|
| Cholesterol | 28.45mg | 40% | |
| Sodium | 304.9mg | 54% | |
| Potassium | 162.57mg | 15% | |
| Total Carbs | 10.67g | 15% | |
| Sugars | 4.06g | 69% | |
| Dietary Fiber | 0.91g | 15% | |
| Protein | 3.76g | 32% | |
| Vitamin C | 9.6mg | 68% | |
| Iron | 0.5mg | 13% | |
| Calcium | 17.9mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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