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"  Chicken Tagine With Olives \u00BC cup olive oil, plus 2 tablespoons 1 teaspoon cumin 1 teaspoon coriander 1 teaspoon sweet paprika \u00BD teaspoon cinnamon \u00BC teaspoon ground ginger 1 4-pound chicken, cut into 8 pieces 1 teaspoon salt \u00BC teaspoon freshly ground black pepper 2 onions, thinly sliced 1 garlic clove, minced \u00BD cup pitted green olives 1\u00BD cups chicken stock 2 tablespoons minced fresh cilantro 2 tablespoons minced fresh flat-leaf parsley Juice and zest of 1 lemon In a large bowl, combine \u00BC cup olive oil, cumin, coriander, paprika, cinnamon, and ginger. Season chicken with salt and pepper, and add to marinade. Stir until marinade covers each piece. Refrigerate at least 2 hours or up to 24 hours. Apricot-Herb Couscous 1 10-ounce box couscous \u00BC cup minced fresh flat-leaf parsley \u00BC cup chopped dried apricots \u00BC cup shaved almonds 2 tablespoons extra-virgin olive oil 1 tablespoon fresh lemon juice Salt and pepper Prepare couscous to package instructions. Stir in parsley, apricots, almonds, olive oil, and lemon juice. Season with salt and pepper. Take chicken out of marinade, and pat dry. Reserve marinade. Heat 2 tablespoons olive oil in a heavy-bottom stockpot. Brown chicken, skin side down, 4 to 5 minutes. Turn, and brown an additional 3 to 4 minutes. Remove chicken, and put on a plate. Add onions and garlic, and saut\u00E9 until tender, about 5 minutes. Add reserved marinade and chicken, green olives, stock, and salt and pepper. Bring to a low boil, and reduce heat to a simmer. Cover, and cook 45 minutes. Stir in cilantro, parsley, lemon juice, and lemon zest. Serve with pita to soak up any remaining sauce. Next: Katie Lee&amp;#039;s recipe for Oranges With Cinnamon and Honey   Oranges With Cinnamon and Honey 3 oranges Cinnamon Honey Fresh mint leaves Use a knife to remove the peel and pith from the oranges. Slice the oranges, sprinkle with cinnamon and honey, and garnish with mint leaves. "^^<http://www.w3.org/2001/XMLSchema#string>
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