Chicken, Date, and Apricot Tagine

Ingredients

• 3 cups couscous hot cooked
• 0.3 cup dates whole pitted sliced
• 0.3 cup apricots dried sliced
• 1.5 cups less-sodium chicken broth fat-free
• 2 tablespoons cilantro leaves fresh chopped
• 0.3 cup parsley fresh chopped
• 5  garlic cloves minced
• 0.5 teaspoon ground cinnamon 
• 1 teaspoon ground cumin 
• 0.5 teaspoon ground ginger 
• 0.1 teaspoon ground pepper red
• 1 teaspoon ground turmeric 
• 0.3 cup lemon sections peeled chopped
• 2 teaspoons julienne-cut lemon rind (1-inch)
• 1 tablespoon olive oil 
• 1 cup onion chopped
• 0.5 teaspoon salt 
• 3.5 pound meat from a rotisserie chicken whole

Equipment

• dutch oven

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.
3. Add chicken; cook 5 minutes on each side or until browned.
4. Add onion and the next 6 ingredients (onion through garlic); cook 4 minutes, stirring occasionally.
5. Add broth, dates, apricots, rind, and salt. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until the chicken is tender.
6. Remove from heat; stir in the parsley, lemon sections, and cilantro.
7. Serve over couscous.