Chicken, Date, and Apricot Tagine |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
1 (3 1/2-pound) whole chicken |
1 tablespoon olive oil |
1 cup chopped onion |
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, less-sodium chicken broth |
1/3 cup sliced whole pitted dates |
1/3 cup sliced dried apricots |
2 teaspoons (1-inch) julienne-cut lemon rind |
1/2 teaspoon salt |
1/3 cup chopped fresh parsley |
1/3 cup lemon sections, peeled and chopped |
2 tablespoons chopped fresh cilantro |
3 cups hot cooked couscous |
Directions:
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); 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.
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