Ingredients for Chicken with Figs in Ras-el-Hanout and Couscous

• 6 whole chicken leg-thigh pieces (about 2.0kg total)

• 1 tablespoon salt plus additional for seasoning

• 4 cucharadas de aceite de oliva, divididas

• 12 baby carrots, peeled

• 130g shallots, peeled, halved (about 4 large)

• 3 dientes de ajo, pelados

• 1 teaspoon fresh chopped thyme plus additional for garnish

• 1/2 cucharaditas de cáscara de limón finamente rallada

• 2 tablespoons ras-el-hanout

• 725ml de caldo de pollo bajo en sal

• 180ml dry white wine

• 14 Brown Turkey figs, halved

• 2 teaspoons Sherry wine vinegar

• Couscous (prepared according to package directions)

Arrange chicken on rimmed baking sheet and sprinkle each side of each piece with 1/4 teaspoons salt. Cover with plastic wrap and chill overnight.

Preheat oven to 177°C. 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 45ml 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 425ml , 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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