Rating: 5 stars
8 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 8

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.

David Bonom
Recipe by Cooking Light March 2004

Gallery

Becky Luigart-Stayner; Melanie J. Clarke

Recipe Summary

Yield:
4 servings (serving size: 1 breast half or 1 thigh and 1 drumstick, 3/4 cup fruit mixture, and 3/4 cup couscous)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

477 calories; calories from fat 15%; fat 8.2g; saturated fat 1.6g; mono fat 3.8g; poly fat 1.4g; protein 45g; carbohydrates 54.8g; fiber 5.5g; cholesterol 118mg; iron 3.8mg; sodium 605mg; calcium 77mg.
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