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 legs; 1 tablespoon salt; 4 tablespoons olive oil, divided; 12 baby carrots, peeled; 1 cup shallot, peeled, halved; 3 garlic cloves, peeled; 1 teaspoon thyme, chopped; ½ teaspoon lemon peel, grated; 2 tablespoons spices; 3 cups chicken broth; ⅔ cup white wine; 14 brown turkey figs, halved; 2 teaspoons sherry wine vinegar; couscous (prepared per package directions)

Servings: persons

6 whole chicken legs
1 tablespoon salt
4 tablespoons olive oil, divided
12 baby carrots, peeled
1 cup shallot, peeled, halved
3 garlic cloves, peeled
1 teaspoon thyme, chopped
½ teaspoon lemon peel, grated
2 tablespoons spices
3 cups chicken broth
⅔ cup white wine
14 brown turkey figs, halved
2 teaspoons sherry wine vinegar
couscous (prepared per package directions)

1
Arrange chicken on a rimmed baking sheet and sprinkle each side of each leg with 1/4 teaspoon salt.
2
Cover with plastic wrap and chill overnight.
3
Preheat oven to 350 degrees F.
4
In a large skillet heat 1 tablespoon oil over medium high heat.
5
Place chicken in skillet and sear until golden (5-10 minutes per side) and then transfer chicken to roasting pan, skin side up.
6
Add vegetables (carrots -cloves), 1 teaspoon thkyme, lemon peel, ras-el-hanout, chicken both, wine and remaining oil (3 tablespoons) to skillet and bring to a boil.
7
Pour mixture over the chicken and bring to a simmer over medium heat.
8
Cover with foil; place in oven and braise for 1 hour or until tender.
9
Transfer chicken and vegetables to baking sheet; discard garlic.
10
Pour pan juices into a saucepan; spoon off fat from the surface.
11
Boil juices until reduces to 1 3/4 cups; whisking occasionally (15 -20 minutes).
12
Add figs and vinegar; cook until figs are heated (3- 5 minutes).
13
Season with salt and pepper.
14
Place cooked couscous on a large plate; top with chicken, vegetables and figs.
15
Garnish with fresh herbs, if desired.

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 legs, 1 tablespoon salt, 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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