1. Arrange chicken on a rimmed baking sheet and sprinkle each side of each leg with 1/4 teaspoon salt. Cover with plastic wrap and chill overnight. 2. Preheat oven to 350 degrees F. 3. In a large skillet heat 1 tablespoon oil over medium high heat. 4. Place chicken in skillet and sear until golden (5-10 minutes per side) and then transfer chicken to roasting pan, skin side up. Add vegetables (carrots -cloves), 1 teaspoon thkyme, lemon peel, ras-el-hanout, chicken both, wine and remaining oil (3 tablespoons) to skillet and bring to a boil. Pour mixture over the chicken and bring to a simmer over medium heat. Cover with foil; place in oven and braise for 1 hour or until tender. 5. Transfer chicken and vegetables to baking sheet; discard garlic. Pour pan juices into a saucepan; spoon off fat from the surface. Boil juices until reduces to 1 3/4 cups; whisking occasionally (15 -20 minutes). Add figs and vinegar; cook until figs are heated (3- 5 minutes). Season with salt and pepper. 6. Place cooked couscous on a large plate; top with chicken, vegetables and figs. Garnish with fresh herbs, if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
