Rating: 5 stars
9 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 0
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  • 1 star values: 0

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.

Recipe by Cooking Light March 2004

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Credit: Becky Luigart-Stayner; Melanie J. Clarke

Recipe Summary test

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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