Chicken, Date and Apricot Tagine
What a delicious combination of food beginning with the warm spices and the addition of dates and apricots with lemon and chicken. YUM! Your don't have to have a tagine -- this dish can be made in a dutch oven. Recipe is from Cooking Light and is next on my list to try.
Ingredients
4 serv.- whole chicken (3 1/2 pounds)↗1
- olive oil↗1 tablespoon
- onion, chopped↗1 cup
- ground turmeric↗1 teaspoon
- ground cumin↗1 teaspoon
- ground ginger↗1⁄2 teaspoon
- ground cinnamon↗1⁄2 teaspoon
- ground red pepper↗1⁄8 teaspoon
- garlic cloves, minced↗5
- fat-free chicken broth↗1 1⁄2 cups
- dates, pitted and sliced↗1⁄3 cup
- dried apricot, sliced↗1⁄3 cup
- lemon rind, julienned (1 inch pieces)↗2 teaspoons
- salt↗1⁄2 teaspoon
- fresh parsley, chopped↗1⁄3 cup
- cup lemon, sections peeled and chopped↗1⁄3
- tablespoons fresh cilantro, chopped↗2
- cups couscous, cooked (hot)↗3
Step-by-step instructions
- 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. Add chicken, cook 5 minutes on each side or until browned. Add onion and the next 6 ingredients (onion through garlic) and cook 4 minutes; stirring occasionally. Add broth, dates, apricots, rind, and salt. Bring to a boil; cover and 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.
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