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.
SO good- the whole family loved it. A wonderful, strange blend of flavors. I used Far East Parmesan couscous and it was delicious. I highly recommend the couscous- not rice! It really compliments the dish. You may want to double it though because it's so good to eat with the sauce from the dish. I could just eat that and pass on the chicken. But the chicken is flavorful and tender. This is a keeper.
This is a definite keeper! The flavors were excellent! I doubled up on legs & thighs since I didn't have breasts. For the couscous, I made Cooking Light's Pistachio Couscous recipe using Israeli couscous. Everything was delicious & I wanted more than the 1 thigh & leg per serving! Can't wait to make it again.
This was fantastic and easy. I didn't have dates, so I substituted dried plums (in addition to the apricots). I sauteed the onions & spices then added the broth & fruit the day before. My husband browned chicken thighs & poured the whole thing in the crockpot at noon. When I got home from work at 6, it was ready. I made the couscous & quick salad. Everyone in my family ate a lot, including my toddler who kept asking for more chicken. She ate an entire thigh herself!
This is definitely a Keeper! Wonderful flavor and easy to prepare! Only change to recipe was to use pkg of 12 boneless chicken thighs. Instead of couscous, served on bed of lentils, with bacon-date puree (BonAppetite recipe). Served with salad of arugula, grape tomatoes & avocado w/olive oil & balsamic vinegar.
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