Roasted Spicy Moroccan Chicken with Figs & Carrots in Spicy Brown Butter Sauce

Serves 4


6-8 pieces of chicken, drumsticks, wings, legs or breasts
2 tablespoons ros al hanout, traditional or modern recipe, plus 1 tablespoon
6 medium carrots, cut in half
12-16 dried figs
3 cloves garlic, chopped
1 medium red onion, chopped large
1 tablespoon orange zest
½ tablespoon lemon zest
Juice of 1 lemon
Juice of 1 orange
1 tablespoon balsamic vinegar
½ tablespoon turbinado sugar
2 cups chicken broth
½ stick butter


Pre-heat the oven to 375°F. In a large glass, greased baking dish lay down the chicken skin side up. Sprinkle with salt (both sides) as well as with two tablespoons of the ros el hanout mixture, making sure to rub it all over the chicken. Place the carrots, garlic, onion and the figs around in the baking dish. In a mixing bowl whisk together the zest, citrus juice, vinegar, sugar, remaining tablespoon of ros el hanout and broth and pour over the chicken mixture. Place the oven and bake for about 45 minutes. Stirring and turning occasionally. In the last five minutes of cooking, take the dish out of the oven and strain out the juice or drippings. Place the dish back in the oven with a temperature of 425°F and brown the chicken, cook for about 5 minutes maximum. In the mean time in a small sauce pan heat the butter on medium high and cook until it turns brown stirring often to ensure it doesn’t burn. Add the juice or pan drippings for the chicken and stir well and cook for another 5 minutes. Serve the chicken and fig dish over couscous drizzled with the brown butter sauce.