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Ingredients

• 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

Description

Moroccan Stews—typically Complex Mixtures Of Spices, Fruits, Vegetables, And Meat—provide Ideal Opportunities To Balance Tastes. In This Dish, Briny Olives Counter The Sweetness Of Dried Fruit And Sautéed Onions. Sautéeing The Spices Draws Out Their

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