Chicken with Figs in Ras-el-Hanout and Couscous
A sophisticated Moroccan-inspired dish combining tender chicken legs braised with sweet Brown Turkey figs, aromatic ras-el-hanout spices, and vegetables in a flavorful wine sauce, served over fluffy couscous.
Ingredients
- •6 pieces whole chicken leg-thigh pieces
- •1 tablespoon salt
- •4 tablespoons olive oil
- •12 pieces baby carrots
- •1 cup shallots
- •3 cloves garlic
- •1 teaspoon fresh chopped thyme
- •½ teaspoon finely grated lemon peel
- •2 tablespoons ras-el-hanout
- •3 cups low-salt chicken broth
- •¾ cup dry white wine
- •14 pieces Brown Turkey figs
- •2 teaspoons Sherry wine vinegar
- •2 cups couscous
Cooking Instructions
- 1.
Arrange chicken on rimmed baking sheet and sprinkle each side of each piece with 1/4 teaspoon salt. Cover with plastic wrap and chill overnight.
720 min
- 2.
Preheat oven to 350°F. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Transfer chicken to skillet and sear until golden, 5 to 6 minutes per side. Transfer chicken to heavy roasting pan, skin side up. Add carrots, shallots, garlic, 1 teaspoon thyme, lemon peel, ras-el-hanout, chicken broth, white wine, and remaining 3 tablespoons olive oil to skillet. Bring to boil, whisking up brown bits. Pour mixture over chicken in roasting pan and bring to simmer over medium heat. Cover with foil; place in oven. Braise 1 hour, until tender.
75 min
- 3.
Transfer chicken, carrots, and shallots to baking sheet; discard garlic. Pour pan juices into large saucepan. Spoon off fat from surface. Boil juices until reduced to 1 3/4 cups, whisking occasionally, about 18 minutes. Add figs and vinegar; cook until figs are just heated through, 3 to 4 minutes. Season with salt and pepper. Place cooked couscous on large plate. Top with chicken, vegetables, and figs. Spoon sauce over chicken and figs. Garnish with fresh herbs and serve immediately.
25 min
