Chicken with Figs In Ras-El-Hanout and Couscous

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

By Mourad LahlouPhotography by Misha Gravenor

July 8, 2009

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Misha Gravenor Photography

Recipe notes