Best 3 Chicken With Figs In Ras El Hanout And Couscous Recipes

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Tantalize your taste buds with a delightful culinary journey as we explore the tantalizing flavors of "Chicken with Figs in Ras el Hanout and Couscous." This delectable dish bursts with Moroccan charm, where succulent chicken and sweet figs harmonize perfectly with the aromatic spices of ras el hanout. Prepare to be captivated by the vibrant colors and enticing aromas that will fill your kitchen as you create this North African masterpiece. Let's embark on a flavorful adventure and discover the secrets behind this exquisite dish.

Here are our top 3 tried and tested recipes!

CHICKEN WITH FIGS IN RAS-EL-HANOUT AND COUSCOUS



Chicken with Figs in Ras-el-Hanout and Couscous image

Provided by Mourad Lahlou

Categories     Chicken     Dinner     Fig     Spice     Chill     Couscous     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 14

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)

Steps:

  • Arrange chicken on rimmed baking sheet and sprinkle each side of each piece with 1/4 teaspoon salt. Cover with plastic wrap and chill overnight.
  • Preheat oven to 350°F. 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 3 tablespoons 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 1 3/4 cups, 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.

RAS EL-HANOUT, MOROCCAN SPICED CHICKEN



Ras El-Hanout, Moroccan Spiced Chicken image

This recipe appeared in a local food magazine called MIX. It was simple to prepare, but wonderfully different. The spices blend together during cooking to make a wonderfully rich and deep flavor. The dutch oven cooking produces a tender, falling-off-the-bone chicken. This recipe would originally be prepared in an earthenware cooking vessel, called a Tagine, which has a conical lid. I'm sure most of us don't have one lurking in our cupboards, but the results from a Dutch Oven are wonderful. Served with some steamed rice, the little ones were asking for seconds and the adults were asking for thirds.

Provided by Pasta-Bella

Categories     Chicken

Time 1h25m

Yield 4-8 serving(s)

Number Of Ingredients 16

1/4 cup ground cinnamon
1 tablespoon turmeric
1 1/2 teaspoons fresh ground black pepper
3/4 teaspoon nutmeg, fresh ground
3/4 teaspoon ground cardamom
3/4 teaspoon ground cloves
4 chicken drumsticks
4 chicken thighs
1 tablespoon fresh thyme
5 garlic cloves, thinly sliced
1/2 cup olive oil, plus
1 tablespoon olive oil
1 onion, thinly sliced
1 lemon, quartered
3 cups chicken broth
salt

Steps:

  • To make the Ras al-hanout spice mixture: Combine the cinnamon, turmeric, black pepper, nutmeg, cardamom and cloves in a small bowl.
  • Thoroughly pat the chicken dry and dredge in the ras al-hanout spices until pieces are nicely covered but not over-loaded. Place in a bowl or large dish and scatter thyme and garlic over the chicken. Pour 1/2 C olive oil over and toss to coat thoroughly. Cover with plastic wrap and refrigerate overnight if possible, or several hours.
  • Remove marinated chicken and place on counter for 30 minutes. Heat 1 T. olive oil in a Dutch oven over medium-high heat. Remove chicken from the dish, keeping the marinade, and brown chicken on all sides in the hot oil. (Do not rush this as the browning will help keep the chicken from feeling "dusty" from the spice mix covering it. This is also why you do not want to over-load the chicken with the spice mix.)
  • Set the chicken aside and add the onion to the Dutch oven, cook until translucent.
  • Return the chicken to the Dutch oven, adding the lemon and the reserved marinade. Sprinkle generously with salt. Add enough broth to almost cover the chicken, bring to a simmer, cover and cook until the chicken has begun to pull away from the bones and is quite tender, about 1 hour and 15 minutes.
  • Remove the lid the last 15 minutes of cooking time to reduce the broth. If it needs to reduce further, remove the chicken and boil the broth until nicely reduced to approximately 2 cups, but you can reduce it less if you want more sauce. You can thicken the sauce with cornstarch mixed with water.
  • Serve with white rice or other grain of choice.

Nutrition Facts : Calories 667.7, Fat 52.8, SaturatedFat 10.5, Cholesterol 138.1, Sodium 697.5, Carbohydrate 14.8, Fiber 6.2, Sugar 2.5, Protein 35.4

RAS EL HANOUT COUSCOUS



Ras El Hanout Couscous image

Cooking time assumes boiled couscous. Steamed is better, but takes longer. Having bought Ras el Hanout specifcally because I didn't know what it was or what to use it for, once I realised it was a Moroccan spice mix it naturally had to be tried with couscous and dried fruits. I could add tomatoes, garlic, lemon etc but I don't want to mask the blend of sesame seed oil and spice mix.

Provided by BonusMeals

Categories     Moroccan

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

500 g couscous
1 red onion (finely diced)
3/4 cup dates (chopped)
1/2 cup dried apricot (chopped)
1/2 cup raisins
1/4 cup fresh coriander (chopped)
1 tablespoon sesame seed oil
1 tablespoon ras el hanout spice mix (Moroccan spice mix)
1 tablespoon sumac
home-made chicken stock, sufficient for cooking the Couscous (optional)

Steps:

  • Place the couscous in a bowl, pour in the sesame seed oil and Ras el Hanout. Stir well by hand until all grains are coated in oil - this will help prevent the couscous from clumping.
  • If you have the time, steam the couscous as this will further reduce clumping and improve the consistency of the grains. Towards the end of the steaming, add the raisins to the boiling water to soak.
  • If cooking the couscous by boiling, then pour boiled chicken stock into the bowl, sufficient to cover the grains + 1cm. Add the raisins at this stage and stir. Cover the bowl to keep the steam inches Wait 5 minutes and stir with a fork to loosen the grains.
  • Once the couscous is cooked and cooled, stir in the remaining ingredients except the Sumac and enough of the coriander to garnish.
  • Garnish with sprinkled sumac and finely chopped coriander.

Nutrition Facts : Calories 454.9, Fat 3, SaturatedFat 0.4, Sodium 12.2, Carbohydrate 96.4, Fiber 7.2, Sugar 25.4, Protein 12

Chicken with Figs in 'Ras El Hanout' and Couscous

Prep Time: 30 minutes Cook Time: 1 hour Total Time: 1 hour 30 minutes Servings: 2 Category: Main Dish Cuisine: Moroccan Author: Menu of Recipes

Dish Details

Aromatic 'Ras El Hanout' is a Moroccan spice perfect for stewing poultry or meat. Served with sweet figs, almonds, and pillowy couscous, the flavors of this dish come together wonderfully.

Cooking Method

The recipe uses a relatively simple cooking method. Simply prepare your ingredients, marinate the chicken in the 'Ras El Hanout' and then cook the stew. Serve with couscous and enjoy.

Ingredient Highlights

This dish features the following ingredients: 1. 'Ras El Hanout': A traditional Moroccan spice mix that is a must-have for many classic Moroccan stews. 2. Chicken: The primary protein in this dish. 3. Figs: A sweet and unique fruit that adds a touch of sweetness to the stew. 4. Almonds: Adds a nutty and crunchy texture to the dish. 5. Honey: Adds a touch of sweetness and depth of flavour. 6. Couscous: A popular North African dish made from steamed semola.

Equipment

To prepare this dish, you will need: 1. A large pot or slow cooker 2. A medium bowl 3. A small bowl 4. A whisk 5. A wooden spoon 6. A sharp knives 7. A cutting board

Conclusion

This dish is a wonderful combination of sweet, savoury, and aromatic flavours. The 'Ras El Hanout' spice mix is a true star in this dish, providing a rich and complex flavour profile. The figs add a unique sweetness and texture that complements the chicken perfectly. The almonds add a touch of crunch and the couscous is a light and fluffy side dish that brings the whole dish together.

Additional Notes

- If you cannot find 'Ras El Hanout', you can use a combination of other spices, such as cumin, paprika, and cinnamon. - This dish can be made in advance and reheated the next day. - Serve this dish with your favorite sides, such as yogurt or a fresh green.

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