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Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large Dutch oven, heat
    oil over medium-high heat.
    Season chicken with 3/4 tsp of
    the salt and 1/4 tsp of the black
    pepper. Cook chicken about
    5 minutes per side or until
    browned. Remove to a plate.
    Add onion, garlic, ginger,
    cumin, cinnamon and
    remaining 1/4 tsp each salt and
    black pepper; cook 5 minutes,
    stirring occasionally.

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  • Add back chicken, skin side
    up, and spoon some of the
    onion mixture on top. Add
    broth and simmer, covered,
    for 15 minutes over medium
    heat. Stir in figs, olives and
    half the lemon wedges;
    simmer, covered, for an
    additional 10 minutes or until
    temperature of chicken
    reaches 165°.

  • To serve, spoon couscous
    onto a large serving platter
    and place chicken over top.
    Spoon liquid from pot over
    chicken and garnish with
    almonds and remaining
    lemon.

Nutrition Facts

513 calories; fat 24g; cholesterol 89mg; saturated fat 5g; carbohydrates 39g; insoluble fiber 3g; protein 33g; sodium 675mg.
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