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Chicken With Figs in Ras-El-Hanout and Couscous

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“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.”
READY IN:
1hr 50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Preheat oven to 350 degrees F.
  3. In a large skillet heat 1 tablespoon oil over medium high heat.
  4. Place chicken in skillet and sear until golden (5-10 minutes per side) and then transfer chicken to roasting pan, skin side up. Add vegetables (carrots -cloves), 1 teaspoon thkyme, lemon peel, ras-el-hanout, chicken both, wine and remaining oil (3 tablespoons) 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.
  5. 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 (15 -20 minutes). Add figs and vinegar; cook until figs are heated (3- 5 minutes). Season with salt and pepper.
  6. Place cooked couscous on a large plate; top with chicken, vegetables and figs. Garnish with fresh herbs, if desired.

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