Chicken With Figs In Ras El Hanout And Couscous Food
CHICKEN WITH FIGS IN RAS-EL-HANOUT AND COUSCOUS
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
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.
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- Heat the olive oil and half the butter in a heavy based saucepan over a medium heat, add the vegetables and saute gently for 5 minutes. The vegetables should soften but not colour.
- Place the dried spices and chillies for the couscous in a pestle and mortar along with the salt and grind down to a powder. Add the spice blend to the saucepan along with the vegetables and continue to saute for a further 5 minutes. Lower the heat and add the wine vinegar to the pan, stirring to combine. Leave this to cook away for a further 5 minutes.
- While the vegetables and spices are cooking place the olive oil and ras el hanout spice into a bowl and mix to combine. Add the chicken and stir well to coat. (You can marinade the chicken for longer if you have time). Set aside until you are ready to cook.
- Once the vegetables and spices are ready add the couscous, the stock pot or cube and 450ml of boiling water. Taking the pan off the heat, stir well to combine, place on the pan lid and set aside to allow the water to be absorbed.
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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.
- 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.
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