Chicken with Figs in Ras-el-Hanout and Couscous |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ras-el-hanout is a Moroccan spice blend available at some specialty foods stores and from . Couscous is delicious tossed with brown butter: Simply melt butter over medium heat until browned, then toss it with the cooked couscous. 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) |
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 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.
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.
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