Chicken, Date And Apricot Tagine

• 1 whole chicken (3 1/2 pounds)
• 1 tablespoon olive oil
• 1 cup onion, chopped
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground red pepper
• 5 garlic cloves, minced
• 1 1/2 cups fat-free chicken broth
• 1/3 cup dates, pitted and sliced
• 1/3 cup dried apricot, sliced
• 2 teaspoons lemon rind, julienned (1 inch pieces)
• 1/2 teaspoon salt
• 1/3 cup fresh parsley, chopped
• 1/3 cup lemon, sections peeled and chopped
• 2 tablespoons fresh cilantro, chopped
• 3 cups couscous, cooked (hot)

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

chicken, olive oil, onion, ground turmeric, ground cumin, ground ginger, ground cinnamon, ground red pepper, garlic, chicken broth, dates, dried apricot, lemon rind, salt, fresh parsley, lemon, fresh cilantro, couscous

Taken from www.food.com/recipe/chicken-date-and-apricot-tagine-490360 (may not work)