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.
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Recipe Information
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)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
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.
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.
Add the dried figs, chicken stock, honey, and lemon juice to the skillet. Stir to combine and bring the mixture to a simmer.
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.
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.
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
Calories |
2416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.9 g | 140% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 3236 mg | 141% | |
| Total Carbohydrate | 282.0 g | 103% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 178.7 g | ||
| Protein | 104.8 g | 210% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 677 mg | 52% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 3338 mg | 71% | |
*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.
