Chicken with Figs in Ras El Hanout and Couscous

Transform your dinner table with this exotic yet comforting recipe for Chicken with Figs in Ras El Hanout and Couscous, a dish that effortlessly combines tender, golden-browned chicken thighs with a rich, spiced sauce infused with the warmth of ras el hanout, sweet dried figs, and a hint of honey. Served atop buttery, fluffy couscous and finished with a sprinkle of fresh parsley, this dish is a symphony of flavors and textures inspired by North African cuisine. Ready in under an hour, this one-pan recipe is as easy as it is impressive, making it perfect for a weeknight indulgence or a show-stopping dinner party centerpiece. Invite a world of flavor into your home with this elegant and satisfying dish.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 Chicken thighs (bone-in, skin-on)
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1 large Onion (thinly sliced)
• 3 cloves Garlic (minced)
• 2 teaspoons Ras El Hanout
• 8 Figs (dried, halved)
• 1 cup Chicken stock
• 1 tablespoon Honey
• 1 tablespoon Lemon juice
• 1 cup Couscous
• 1.25 cups Water (for couscous)
• 1 tablespoon Butter
• 2 tablespoons Parsley (chopped, for garnish)

Directions

Step 1

Season the chicken thighs with salt and black pepper on both sides.

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 4-5 minutes until the skin is golden brown. Flip the chicken and sear for another 3-4 minutes. Remove the chicken and set it aside on a plate.

Step 3

In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the sliced onion until soft and slightly caramelized, about 5-6 minutes. Stir in the minced garlic and Ras El Hanout, and cook for 1 additional minute until fragrant.

Step 4

Add the dried figs, chicken stock, honey, and lemon juice to the skillet. Stir to combine and bring the mixture to a simmer.

Step 5

Return the seared chicken thighs to the skillet, skin-side up. Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the chicken is fully cooked and tender.

Step 6

While the chicken cooks, prepare the couscous. Bring 1.25 cups of water to a boil in a medium saucepan. Stir in the couscous, butter, and a pinch of salt. Remove from heat, cover, and let it sit for 5 minutes. Fluff the couscous with a fork before serving.

Step 7

To serve, divide the couscous among plates and top with a chicken thigh and spoonfuls of the fig and spice sauce. Garnish with chopped parsley and enjoy!

Nutrition Facts

Serving size	(1786.3g)

Amount per serving	% Daily Value*
Calories	2416.3

Total Fat 108.9g	0%
Saturated Fat 28.9g	0%
Polyunsaturated Fat 3.1g
Cholesterol 378.2mg	0%
Sodium 3235.7mg	0%
Total Carbohydrate 282.0g	0%
Dietary Fiber 38.0g	0%
Total Sugars 178.7g
Protein 104.8g	0%

Vitamin D 2.2IU	0%
Calcium 677.2mg	0%
Iron 14.1mg	0%
Potassium 3338.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.8%

Protein: 16.6%

Carbs: 44.6%