Chicken, Date, and Apricot Tagine

Use the chef's knife to slice the chicken, onion, fruit and herbs, and use a small paring knife to slice the lemon and remove the skin strips. Use the remaining chicken wings later to make broth.
Peel the chicken and cut it into 2 legs, 2 thighs, 2 breast halves and 2 wings. Leave the chicken wings for another use.Heat the oil in a roasting pan over medium-high heat. Add the chicken; cook for 5 minutes on each side or until lightly browned. Add the onion and the next 6 ingredients (onion through garlic); cook for 4 minutes, stirring occasionally. Add the broth, dates, apricots, zest and salt. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until chicken is tender. Remove from the heat; add the parsley, lemon wedges, and cilantro. Serve with couscous.