Chicken With Figs In Ras El Hanout And Couscous Recipes

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CHICKEN WITH FIGS IN RAS-EL-HANOUT AND COUSCOUS



Chicken with Figs in Ras-el-Hanout and Couscous image

Provided by Mourad Lahlou

Categories     Chicken     Dinner     Fig     Spice     Chill     Couscous     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 14

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)

Steps:

  • 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.

RAS EL HANOUT COUSCOUS



Ras El Hanout Couscous image

Cooking time assumes boiled couscous. Steamed is better, but takes longer. Having bought Ras el Hanout specifcally because I didn't know what it was or what to use it for, once I realised it was a Moroccan spice mix it naturally had to be tried with couscous and dried fruits. I could add tomatoes, garlic, lemon etc but I don't want to mask the blend of sesame seed oil and spice mix.

Provided by BonusMeals

Categories     Moroccan

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

500 g couscous
1 red onion (finely diced)
3/4 cup dates (chopped)
1/2 cup dried apricot (chopped)
1/2 cup raisins
1/4 cup fresh coriander (chopped)
1 tablespoon sesame seed oil
1 tablespoon ras el hanout spice mix (Moroccan spice mix)
1 tablespoon sumac
home-made chicken stock, sufficient for cooking the Couscous (optional)

Steps:

  • Place the couscous in a bowl, pour in the sesame seed oil and Ras el Hanout. Stir well by hand until all grains are coated in oil - this will help prevent the couscous from clumping.
  • If you have the time, steam the couscous as this will further reduce clumping and improve the consistency of the grains. Towards the end of the steaming, add the raisins to the boiling water to soak.
  • If cooking the couscous by boiling, then pour boiled chicken stock into the bowl, sufficient to cover the grains + 1cm. Add the raisins at this stage and stir. Cover the bowl to keep the steam inches Wait 5 minutes and stir with a fork to loosen the grains.
  • Once the couscous is cooked and cooled, stir in the remaining ingredients except the Sumac and enough of the coriander to garnish.
  • Garnish with sprinkled sumac and finely chopped coriander.

Nutrition Facts : Calories 454.9, Fat 3, SaturatedFat 0.4, Sodium 12.2, Carbohydrate 96.4, Fiber 7.2, Sugar 25.4, Protein 12

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  • 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.
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