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Recipe Tags: Time To Make Course Main Ingredient Cuisine Preparation Occasion Main Dish Fruit Poultry Vegetables African Oven Refrigerator Roast Dinner Party Moroccan Chicken Meat Chicken Thighs Legs Carrots Equipment 4 Hours Or Less

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.

Steps

Arrange chicken on a rimmed baking sheet and sprinkle each side of each leg with 1 / 4 teaspoon salt.
Cover with plastic wrap and chill overnight.
Preheat oven to 350 degrees f.
In a large skillet heat 1 tablespoon oil over medium high heat.
Place chicken in skillet and sear until golden and then transfer chicken to roasting pan , skin side up.
Add vegetables , 1 teaspoon thkyme , lemon peel , ras-el-hanout , chicken both , wine and remaining oil to skillet and bring to a boil.
Pour mixture over the chicken and bring to a simmer over medium heat.
Cover with foil.
Place in oven and braise for 1 hour or until tender.
Transfer chicken and vegetables to baking sheet.
Discard garlic.
Pour pan juices into a saucepan.
Spoon off fat from the surface.
Boil juices until reduces to 1 3 / 4 cups.
Whisking occasionally.
Add figs and vinegar.
Cook until figs are heated.
Season with salt and pepper.
Place cooked couscous on a large plate.
Top with chicken , vegetables and figs.
.

Ingredients

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