- 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)
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)
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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