1 teaspoon olive oil
1 pound chicken pieces (legs,thighs,wings and breast)
1 medium onion chopped
1 tablespoon grated peeled fresh ginger
3 cloves garlic 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
20 pitted kalamata olives halved
14 ounces can fat-free, less-sodium chicken broth
3 tablespoons fresh cilantro chopped
3 cups hot cooked couscous
2 tablespoons Lemon Lady Preserved Calamondin Limes
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.
Add onion to pan; saute for 4 minutes or until golden.
Add ginger and garlic; saute for 30 seconds.
Stir in turmeric, cumin, fennel seeds, and cinnamon; saute 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.
Serve over couscous.