Citrus Chicken Tagine

• 1 tablespoon olive oil
• 2 lbs boneless skinless chicken thighs (coarsely chopped)
• 2 cups onions, chopped
• 1 cup red bell pepper, chopped
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon saffron thread, crushed
• 4 garlic cloves, minced
• 1 cup reduced-sodium fat-free chicken broth
• 1 cup orange juice
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups orange sections, chopped (about 2 oranges)
• 1/3 cup fresh parsley, chopped
• 1/3 cup fresh cilantro, chopped
• 1/4 cup kalamata olive, pitted and sliced
• 3 tablespoons lemons, sections chopped (about 1 lemon)
• 5 cups hot cooked couscous
• flat-leaf parsley sprig

1. Heat the oil in a dutch oven over medium heat. Add chicken and next 6 ingredients (chicken through garlic), and cook for 12 minutes. Stir in the broth, juice salt, and black pepper. Bring to a boil, cover, reduce heat, and simmer 30 minutes. (Can be prepared ahead up to this point.) Remove from heat, and stir in the remaining ingredients except couscous. Serve over couscous, and garnish with parsley, if desired.

olive oil, chicken, onions, red bell pepper, ground ginger, ground cinnamon, saffron thread, garlic, chicken broth, orange juice, salt, black pepper, orange sections, fresh parsley, fresh cilantro, kalamata olive, lemons, couscous, flatleaf

Taken from www.food.com/recipe/citrus-chicken-tagine-470482 (may not work)