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Chicken with Figs in Ras-el-Hanout and Couscous

Chicken with Figs in Ras-el-Hanout and Couscous

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This aromatic chicken with figs and ras el hanout is a wonderful example of a high-protein dish that doesn't compromise on flavour. Inspired by the fragrant tagines of North Africa, the chicken is slow-braised until tender in a rich broth of white wine, citrus, and warming spices. The addition of fresh Turkey figs adds a subtle, jammy sweetness that perfectly balances the savoury depth of the ras el hanout spice blend.

Ideal for a weekend dinner or a sophisticated midweek meal, this dish is naturally satisfying and packed with lean protein. Salt-curing the chicken overnight ensures a succulent texture, while the simplified one-pan reduction creates a glossy, restaurant-quality sauce. Serve it over a bed of light, steaming couscous to soak up the delicious juices and garnish with plenty of fresh thyme for a vibrant finish.

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 matskedar olivolja, delad
12 baby carrots, peeled
130g shallots, peeled, halved (about 4 large)
3 garlic cloves, peeled
1 teaspoon fresh chopped thyme plus additional for garnish
1/2 teaspoons finely grated lemon peel
2 tablespoons ras-el-hanout
725 ml låg-salt kycklingbuljong
180 ml torrt vitt vin
14 Brown Turkey figs, halved
2 teaspoons Sherry wine vinegar
Couscous (prepared according to package directions)

How to make Chicken with Figs in Ras-el-Hanout and Couscous

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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