Chicken with Figs in Ras-el-Hanout and Couscous
Chicken with Figs in Ras-el-Hanout and Couscous is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Arrange chicken on rimmed baking sheet and sprinkle each side of each piece with 1/4 teaspoon salt.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionArrange 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.