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.

A feature in Cooking Light magazine’s March issue on the informed use of kitchen knives gives this advice for making the chicken recipe efficiently and safely.

“With three indispensable knives, you can master any culinary challenge,” says food writer Marge Perry. The must-haves are a chef’s knife, a paring knife and a long, serrated knife. What you pay can vary widely, she says, but remember that inexpensive knives wear out more quickly — though they could be fine for a casual cook.

The term tagine used as the name of this kind of spiced Moroccan stew, also is used for the distinctive ceramic casserole with a pointy cover in which the stews may be cooked. This low-fat recipe is made in a Dutch oven, and is served over couscous.

Chicken, Date and Apricot Tagine

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3 1/2-pounds 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).

Nutrition information per serving: 477 calories, 8.2 grams total fat (1.6 grams saturated), 45 grams protein, 54.8 grams carbohydrates, 5.5 grams fiber, 118 milligrams cholesterol, 605 milligrams sodium.

Recipe from Cooking Light magazine, March 2004