Ingredients

3 1/2-pound whole chicken
1 tablespoon olive oil
1 cup chopped onion
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
5 garlic cloves, minced
1 1/2 cups fat-free, less-sodium chicken broth
1/3 cup sliced whole pitted dates
1/3 cup sliced dried apricots
2 teaspoons julienne cut (1-inch strips) lemon rind
1/2 teaspoon salt
1/3 cup chopped fresh parsley
1/3 cup lemon sections, peeled and chopped
2 tablespoons chopped fresh cilantro
3 cups hot cooked couscous

Directions

Skin and cut chicken into 2 drumsticks, 2 thighs, 2 breast halves, and 2 wings. Reserve chicken wings for another use — perhaps to make stock later.

Heat oil in a Dutch oven over medium-high heat. Add chicken; cook 5 minutes on each side or until browned. Add onion, turmeric, cumin, ginger, cinnamon, red pepper and garlic; 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. Makes 4 servings (each of 1 breast half, or 1 thigh and 1 drumstick, 3/4 cup fruit mixture, and 3/4 cup couscous).

Nutrition information per serving: 477 cal., 8.2 g total fat (1.6 g saturated), 45 g pro., 54.8 g carbo., 5.5 g fiber, 118 mg chol., 605 mg sodium.