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Chicken with Figs in Ras-el-Hanout and Couscous

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Chicken with Figs in Ras-el-Hanout and Couscous

Chicken with Figs in Ras-el-Hanout and Couscous

amanda

Equipment

  • - Chef's Knife (For slicing figs and dicing ingredients)

  • - Cutting Board (To provide a stable surface for cutting)

  • - Mixing Bowl (Used for combining spices and ingredients)

  • - Measuring Cups and Spoons (For accurate measurements of ingredients)

  • - Couscous Cooker (Mug Rice Steamer, designed to cook couscous using hot steam)

  • - Food Processor (Optional, for chopping ingredients or grinding spices)

  • - Baking Sheet (For roasting chicken and vegetables if desired)

  • - Stirring Spoon or Spatula (Essential for mixing and stirring)

  • - Large Skillet (Frying Pan, used for sautéing ingredients like onions and garlic)

  • - Bamboo Corkscrew (Handy accessory for enjoying a glass of wine with the meal)

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)

Instructions

1

Instruction 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

Instruction 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

Instruction 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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