| 1 teaspoon | Olive oil |
| 1 pound | Skinless, boneless chicken thighs, halved |
| 1 cup | Chopped onion (about 1 medium) |
| 1 tablespoon | Grated peeled fresh ginger |
| 3 | Garlic cloves, minced |
| 1 teaspoon | Ground turmeric |
| 1 teaspoon | Ground cumin |
| 1/4 teaspoon | Fennel seeds |
| 1/4 teaspoon | Ground cinnamon |
| 1/2 cup | Dried apricots, halved |
| 1/2 cup | Pitted dried plums, halved |
| 1/2 teaspoon | Salt |
| 20 | Pitted kalamata olives, halved |
| 1 (14-ounce) can | Fat-free, less-sodium chicken broth |
| 3 tablespoons | Chopped fresh cilantro |
| 1/2 teaspoon | Grated lemon rind |
| 3 cups | Hot cooked couscous |
1. Heat oil in a large Dutch oven over medium-high heat. Add chicken to pan; cook 3 minutes on each side or until browned. Place chicken on a plate, and keep warm.
2. Add onion to pan; sauté for 4 minutes or until golden. Add ginger and garlic; sauté for 30 seconds. Stir in turmeric, cumin, fennel seeds, and cinnamon; sauté for 15 seconds, stirring constantly. Return chicken to pan. Add apricots and the next 4 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer 30 minutes or until chicken is tender. Remove from heat; stir in cilantro and rind. Serve over couscous.
6 servings (serving size: 2/3 cup chicken mixture and 1/2 cup couscous)
Nutritional Information
Wine note: This dish tantalizes your tongue with its lush fruit textures and the balance between sweet and savory flavors. It needs a wine that is equally rich and complex, as well as one that can really hold up to the sweetness of the dried fruit. A ripe German riesling is an ideal partner, because it mirrors both the fruitiness and the voluptuous textures of the tagine. An utterly gorgeous example is the Dr. Loosen Ürziger Würzgarten Riesling Spätlese 2006 from the Mosel region, about $35. —Karen MacNei
CALORIES 334(27% from fat); FAT 10.1g (sat 2.2g,mono 5.3g,poly 1.8g); PROTEIN 18.8g; CHOLESTEROL 50mg; CALCIUM 45mg; SODIUM 568mg; FIBER 3.7g; IRON 2.4mg; CARBOHYDRATE 40.5g