Name: Chicken with Figs in Ras-el-Hanout and Couscous
Yield: Makes 6 servings
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)

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Chicken with Figs in Ras-el-Hanout and Couscous

Ras-el-hanout is a Moroccan spice blend available at some specialty foods stores and from adrianascaravan.com. Couscous is delicious tossed with brown butter: Simply melt butter over medium heat until browned, then toss it with the cooked couscous.

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