Ingredients:

6 whole chicken leg-thigh pieces
1 Tbsp Urban Accents Fisherman's Wharf or Kosher salt
4 Tbsp olive oil, divided
12 baby carrots, peeled
1 cup shallots, peeled & halved (about 4 large)
4 garlic cloves, peeled
2 tsp lemon zest
2 tsp Urban Accents Casablanca Ras El Hanout
3 cups low-sodium chicken broth
3/4 cup dry white wine
14 figs, halved
2 tsp sherry wine vinegar
Prepared couscous

Directions:

Preheat oven to 350F.  Sprinkle each side of chicken pieces with tsp Fisherman's Wharf.   Heat 1 Tbsp oil in large nonstick skillet over med-high heat.  Sear chicken until golden, about 5-6 per side.   Place chicken in prepared 9 x 13 baking dish, skin side up.   In medium bowl, stir together carrots, shallots, garlic, lemon peel, Casablanca Ras El Hanout, chicken broth, white wine, and remaining 3 Tbsp olive oil.  Pour mixture over chicken; cover with foil and bake for 1 hour until tender.

Transfer chicken, carrots and shallots to baking sheet; discard garlic.  Cover pan with foil and place in turned off oven to keep warm.  Pour pan juices into saucepan; spoon off fat from surface.  Boil juices until reduced to 2 cups, whisking occasionally, about 18 minutes.  Add figs and vinegar; cook until figs are just heated through, 3-4 minutes.  Season to taste with salt and pepper.  Place couscous on serving platter and top with chicken, vegetables and figs.  Spoon sauce over chicken and serve.