Chicken With Figs in Ras-El-Hanout and Couscous

• 6 whole chicken legs
• 1 tablespoon salt
• 4 tablespoons olive oil, divided
• 12 baby carrots, peeled
• 1 cup shallot, peeled, halved
• 3 garlic cloves, peeled
• 1 teaspoon thyme, chopped
• 12 teaspoon lemon peel, grated
• 2 tablespoons spices
• 3 cups chicken broth
• 23 cup white wine
• 14 brown turkey figs, halved
• 2 teaspoons sherry wine vinegar
• couscous (prepared per package directions)

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

chicken, salt, olive oil, baby carrots, shallot, garlic, thyme, lemon peel, chicken broth, white wine, brown turkey figs, sherry wine vinegar, couscous

Taken from www.food.com/recipe/chicken-with-figs-in-ras-el-hanout-and-couscous-504505 (may not work)