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Chicken with Figs In Ras-El-Hanout and Couscous


Chicken with Figs In Ras-El-Hanout and Couscous Recipe

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)
Directions:
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Rank

39.0259120738


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