Chicken With Dates, Apricots and Couscous |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This dish tends to lean towards a middle Eastern style of flavors. Adjust all spices to taste. Ingredients:
1 (3 1/2 lb) chicken, cut into pieces |
3 -5 tablespoons vegetable oil |
2 medium onions, chopped |
1 teaspoon ground turmeric |
1 teaspoon ground cumin |
1/2 teaspoon ground ginger |
1/2 teaspoon cinnamon |
1/8 teaspoon ground red pepper |
2 -3 tablespoons minced fresh garlic (or to taste) |
1 1/2 cups chicken broth (less-sodium preferably) |
1/3 cup sliced whole pitted dates |
1/3 cup sliced dried apricot |
2 teaspoons fresh lemon rind |
salt and black pepper |
1/3 cup chopped fresh parsley |
1/3 cup lemon, sections peeled and chopped |
2 tablespoons fresh cilantro, chopped |
3 cups hot cooked couscous |
Directions:
1. Heat the oil in a Dutch oven over medium-high heat.
2. Add the chicken pieces, cook/brown for 5 minutes on each side.
3. Add in the onions, and the next 6 ingredients (onion through garlic) cook for 4 minutes, stirring occasionally.
4. Add in the chicken broth, dates, apricots, rind and salt; bring to a boil, cover, and reduce heat and simmer for 30 minutes, or until the chicken is done.
5. Remove from the heat; stir in the chopped parsley, lemon sections and cilantro.
6. Serve with the cooked couscous.
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