Chicken with Figs in Ras-el-Hanout and Couscous

Name: Chicken with Figs in Ras-el-Hanout and Couscous
Yield: 4 servings
Ingredients: 1 6 whole chicken leg-thigh pieces (about 4 1/2 pounds total); 1 1 tablespoon salt plus additional for seasoning; 1 4 tablespoons olive oil, divided; 1 12 baby carrots, peeled; 1 1 cup shallots, peeled, halved (about 4 large); 1 3 garlic cloves, peeled; 1 1 teaspoon fresh chopped thyme plus additional for garnish; 1 1/2 teaspoon finely grated lemon peel; 1 2 tablespoons ras-el-hanout; 1 3 cups low-salt chicken broth; 1 3/4 cup dry white wine; 1 14 Brown Turkey figs, halved; 1 2 teaspoons Sherry wine vinegar; 1 Couscous (prepared according to package directions)

From the kitchen of Carly

Tender chicken thighs braised with carrots and shallots in a warming ras-el-hanout spice blend, then finished with sweet figs and couscous. North African flavors, minimal fuss, maximum comfort on a plate.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

16 whole chicken leg-thigh pieces (about 4 1/2 pounds total)
11 tablespoon salt plus additional for seasoning
14 tablespoons olive oil, divided
112 baby carrots, peeled
11 cup shallots, peeled, halved (about 4 large)
13 garlic cloves, peeled
11 teaspoon fresh chopped thyme plus additional for garnish
11/2 teaspoon finely grated lemon peel
12 tablespoons ras-el-hanout
13 cups low-salt chicken broth
13/4 cup dry white wine
114 Brown Turkey figs, halved
12 teaspoons Sherry wine vinegar
1Couscous (prepared according to package directions)

Instructions

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.
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.
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.