Spicy stew makes for good, light cooking

Use a chef's knife to cut up the chicken, onion, fruit and herbs in this well-flavored Moroccan-style chicken dish. Use a small paring knife to section the lemon and remove the strips of rind.

Chicken tagine

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

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).