Chicken Couscous

2018-01-17

Photos

Chicken Couscous Chicken Couscous Chicken Couscous Chicken Couscous Chicken Couscous Chicken Couscous Chicken Couscous Chicken Couscous Chicken Couscous Chicken Couscous

Recipe

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.

Related Recipes:
  • Chicken Quesadillas

  • Roasted Eggplant

  • Stuffed Chicken Breasts

  • Cooked Rice

  • Chicken Fricassee

Nutritional Info

This information is per serving.

  • Protein

    338
  • Fat Total

    336
  • Calories

    36
  • Sodium

    17