Photo: Lily Banse
Chicken with Figs in Ras-el-Hanout and Couscous
14 ingredients
Makes 6 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
614
Calories
40g
Protein
18g
Fat
69g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Couscous | 1 cup cooked (157g) | 176 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Fig | 1 medium (50g) | 37 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes