Use a chef's knife to cut up the chicken, onion, fruit, and herbs, and use a small paring knife to section the lemon and remove the strips of rind. Use the reserved chicken wings later to make stock.
1 (3 1/2-pound) whole chicken
1 tablespoon olive oil
1 cup chopped onion
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
5 garlic cloves, minced
1 1/2 cups fat-free, less-sodium chicken broth
1/3 cup sliced whole pitted dates
1/3 cup sliced dried apricots
2 teaspoons (1-inch) julienne-cut lemon rind
1/2 teaspoon salt
1/3 cup chopped fresh parsley
1/3 cup lemon sections, peeled and chopped
2 tablespoons chopped fresh cilantro
3 cups hot cooked couscous
How to Make It
Skin and cut chicken into 2 drumsticks, 2 thighs, 2 breast halves, and 2 wings. Reserve chicken wings for another use.
Heat oil in a Dutch oven over medium-high heat. Add chicken; cook 5 minutes on each side or until browned. Add onion and the next 6 ingredients (onion through garlic); cook 4 minutes, stirring occasionally. Add broth, dates, apricots, rind, and salt. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until the chicken is tender. Remove from heat; stir in the parsley, lemon sections, and cilantro. Serve over couscous.