Back to UseMorocco
Recipecouscous

Chicken with Figs in Ras El Hanout and Couscous

recipe source: bon appetit (september 2009). prep time does not include chilling chicken overnight. ras-el-hanout is a moroccan spice blend which should be used, but the data base does not recognize.

complex14 ingredients18 preparation steps
Map Nearby

Ingredients

  • chicken legs
  • salt
  • olive oil
  • baby carrots
  • shallot
  • garlic cloves
  • thyme
  • lemon peel
  • spices
  • chicken broth
  • white wine
  • figs
  • sherry wine vinegar
  • couscous

Preparation

  1. 1arrange chicken on a rimmed baking sheet and sprinkle each side of each leg with 1 / 4 teaspoon salt
  2. 2cover with plastic wrap and chill overnight
  3. 3preheat oven to 350 degrees f
  4. 4in a large skillet heat 1 tablespoon oil over medium high heat
  5. 5place chicken in skillet and sear until golden and then transfer chicken to roasting pan , skin side up
  6. 6add vegetables , 1 teaspoon thkyme , lemon peel , ras-el-hanout , chicken both , wine and remaining oil to skillet and bring to a boil
  7. 7pour mixture over the chicken and bring to a simmer over medium heat
  8. 8cover with foil
  9. 9place in oven and braise for 1 hour or until tender
  10. 10transfer chicken and vegetables to baking sheet
  11. 11discard garlic
  12. 12pour pan juices into a saucepan
  13. 13spoon off fat from the surface
  14. 14boil juices until reduces to 1 3 / 4 cups
  15. 15whisking occasionally
  16. 16add figs and vinegar
  17. 17cook until figs are heated
  18. 18season with salt and pepper