RecipeDB

Cooking in progress....

Chicken With Figs in Ras-El-Hanout and Couscous

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)483.4705
Energy (kCal)6680.5712
Carbohydrates (g)46.184
Total fats (g)496.9226
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Arrange chicken on a rimmed baking sheet and sprinkle each side of each leg with 1/4 teaspoon salt. Cover with plastic wrap and chill overnight. | 2. Preheat oven to 350 degrees F. | 3. In a large skillet heat 1 tablespoon oil over medium high heat. | 4. Place chicken in skillet and sear until golden (5-10 minutes per side) and then transfer chicken to roasting pan, skin side up. Add vegetables (carrots -cloves), 1 teaspoon thkyme, lemon peel, ras-el-hanout, chicken both, wine and remaining oil (3 tablespoons) to skillet and bring to a boil. Pour mixture over the chicken and bring to a simmer over medium heat. Cover with foil; place in oven and braise for 1 hour or until tender. | 5. Transfer chicken and vegetables to baking sheet; discard garlic. Pour pan juices into a saucepan; spoon off fat from the surface. Boil juices until reduces to 1 3/4 cups; whisking occasionally (15 -20 minutes). Add figs and vinegar; cook until figs are heated (3- 5 minutes). Season with salt and pepper. | 6. Place cooked couscous on a large plate; top with chicken, vegetables and figs. Garnish with fresh herbs, if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken leg 6 5820.8132 4.624 445.265 433.841
    salt 1 tablespoon - - - -
    olive oil 4 tablespoons divided 477.36 0.0 0.0 54.0
    baby carrot 12 peeled - - - -
    shallot 1 cup peeled 115.2 26.88 4.0 0.16
    garlic clove 3 peeled - - - -
    thyme 1 teaspoon chopped 0.8079999999999999 0.1956 0.0445 0.0134
    lemon peel 1/2 teaspoon grated 0.47 0.16 0.015 0.003
    spice 2 tablespoons 31.56 8.6544 0.7308 1.0428
    chicken broth 3 cups 234.36 5.67 33.4152 7.8624
    white wine 2/3 cup - - - -
    fig 14 halved - - - -
    sherry wine vinegar 2 teaspoons - - - -
    couscous - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



    Similar Recipes by Processes Similar Recipes by Category Composition