Citrus Chicken Tagine

From Cooking Light Magazine. You do not have to have a Tagine -- this dish can be made in a Dutch oven. Serve with hot cooked couscous.

• Ready In: 1 hr 15 mins
• Serves: 8

Ingredients

• 1  tablespoon olive oil
• 2  lbs boneless skinless chicken thighs (coarsely chopped)
• 2  cups onions, chopped
• 1  cup red bell pepper, chopped
• 1⁄2 teaspoon ground ginger
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon saffron thread, crushed
• 4  garlic cloves, minced
• 1  cup  reduced-sodium fat-free chicken broth
• 1  cup  orange juice
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1 1⁄2 cups  orange sections, chopped (about 2 oranges)
• 1⁄3 cup fresh parsley, chopped
• 1⁄3 cup fresh cilantro, chopped
• 1⁄4 cup kalamata olive, pitted and sliced
• 3  tablespoons lemons, sections chopped (about 1 lemon)
• 5  cups  hot  cooked couscous
•  flat-leaf parsley sprig

Directions

1. Heat the oil in a dutch oven over medium heat. Add chicken and next 6 ingredients (chicken through garlic), and cook for 12 minutes. Stir in the broth, juice salt, and black pepper. Bring to a boil, cover, reduce heat, and simmer 30 minutes. (Can be prepared ahead up to this point.) Remove from heat, and stir in the remaining ingredients except couscous. Serve over couscous, and garnish with parsley, if desired.