Ingredients
-
6
-
1
-
4
-
12
-
1
-
3
-
1
-
1/2
-
2
-
3
-
2/3
-
14
-
2
-
-
Directions
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 , I made this using all broth and no wine or wine vinegar It came out with very moist and tender chicken and lots of flavor Recipe #262189 was used here One serving was all I made and it was generous so there will be plenty to go around for a family Thanks for sharing ellie , 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
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Steps
|
1
Done
|
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
Done
|
Preheat Oven to 350 Degrees F. |
|
3
Done
|
in a Large Skillet Heat 1 Tablespoon Oil Over Medium High Heat. |
|
4
Done
|
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
Done
|
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
Done
|
Place Cooked Couscous on a Large Plate; Top With Chicken, Vegetables and Figs. Garnish With Fresh Herbs, If Desired. |
