Ingredients
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1 tablespoon olive oil
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1 cup onion, chopped
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1 teaspoon ground turmeric
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1 teaspoon ground cumin
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1/2 teaspoon ground ginger
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1/2 teaspoon ground cinnamon
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5 garlic cloves, minced
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1/3 cup dates, pitted and sliced
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1/3 cup dried apricot, sliced
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2 teaspoons lemon rind, julienned (1 inch pieces)
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1/2 teaspoon salt
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1/3 cup fresh parsley, chopped
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1/3 cup lemon, sections peeled and chopped
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2 tablespoons fresh cilantro, chopped
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3 cups couscous, cooked (hot)
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1/8 teaspoon ground red pepper
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1 whole chicken (3 1/2 pounds)
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1 1/2 cups fat-free chicken broth
Instructions
- 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) and cook 4 minutes; stirring occasionally. Add broth, dates, apricots, rind, and salt. Bring to a boil; cover and 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.