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.
Cooking Light MARCH 2004
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.
Go to full version of