Chicken With Dates, Apricots and Couscous

This dish tends to lean towards a middle Eastern style of flavors. Adjust all spices to taste.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1 (3 1/2lb)  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.