Chicken With Figs In Ras-El-Hanout And Couscous Recipe

Name: Chicken With Figs In Ras-El-Hanout And Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 whole chicken leg-thigh pieces (about 4 1/2 pounds total); 1 tablespoon salt plus additional for seasoning; 4 tablespoons olive oil, divided; 12 baby carrots, peeled; 1 cup shallots, peeled, halved (about 4 large); 3 garlic cloves, peeled; 1 teaspoon fresh chopped thyme plus additional for garnish; 1/2 teaspoon finely grated lemon peel; 2 tablespoons ras-el-hanout; 3 cups low-salt chicken broth; 3/4 cup dry white wine; 14 Brown Turkey figs, halved; 2 teaspoons Sherry wine vinegar; Couscous (prepared according to package directions)

Servings: persons

6 whole chicken leg-thigh pieces (about 4 1/2 pounds total)
1 tablespoon salt plus additional for seasoning
4 tablespoons olive oil, divided
12 baby carrots, peeled
1 cup shallots, peeled, halved (about 4 large)
3 garlic cloves, peeled
1 teaspoon fresh chopped thyme plus additional for garnish
1/2 teaspoon finely grated lemon peel
2 tablespoons ras-el-hanout
3 cups low-salt chicken broth
3/4 cup dry white wine
14 Brown Turkey figs, halved
2 teaspoons Sherry wine vinegar
Couscous (prepared according to package directions)

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.
2
Preheat oven to 350u00b0F. 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.
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.

1575

kcal

Calories

Fat

Carbs

211

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 whole chicken leg-thigh pieces (about 4 1/2 pounds total), 1 tablespoon salt plus additional for seasoning, 4 tablespoons olive oil, divided, 12 baby carrots, peeled, and more.

Yes, Chicken With Figs In Ras-El-Hanout And Couscous falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken With Figs In Ras-El-Hanout And Couscous

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