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Moroccan Chicken with Figs

chicken and figs

Slow-roasted with an earthy, lemon-wine sauce…

  • Preparation: 10 min
  • Cooking: 1 h 30 min
  • Ready in: 1 h 40 min


  1. Preheat oven to 350F.
  2. Sprinkle each side of chicken pieces with salt. Heat 1 Tbsp oil in large nonstick skillet over med-high heat. Sear chicken until golden, about 5-6 min per side. Place chicken in prepared 9" x 13" baking dish, skin side up.
  3. 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.
  4. Transfer chicken, carrots and shallots to baking sheet; discard garlic. Cover pan with foil and place in turned off oven to keep warm.
  5. Pour pan juices into saucepan; spoon off fat from surface. Boil juices until reduced to 2 cups, whisking occasionally, about 15 min.
  6. Add figs and vinegar; cook until figs are just heated through, 3-4 min. Season to taste with salt and pepper.
  7. Place couscous on serving platter and top with chicken, vegetables and figs. Spoon sauce over chicken and serve.

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