Chicken, Date, and Apricot Tagine

Ingredients

• 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

Preparation

1. Skin and cut chicken into 2 drumsticks, 2 thighs, 2 breast halves, and 2 wings. Reserve chicken wings for another use.
2. 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.