Chicken with Date and Apricot Tagine

3½lbs. whole chicken
1 tbsp. olive oil
1 cup chopped onion
1 tsp. turmeric
1 tsp. cumin
1/2 tsp. ginger
1/2 tsp. cinnamon
1/8 tsp. red pepper
5 garlic cloves, minced
1½ cups chicken broth
1/3 cup sliced whole pitted dates
1/3 cup sliced dried apricots
2 tsp. julienne-cut lemon rind
1/2 tsp. salt
1/3 cup chopped fresh parsley
1/3 cup lemon sections, peeled and chopped
2 tbsp. chopped fresh cilantro
3 cups hot cooked couscous

Skin and cut chicken into 2 drumsticks, 2 thighs, 2 breast halves, and 2 wings.
Reserve chicken wings for another use.

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; 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.

4 servings