Braised Mediterranean Chicken

Ingredients

• ½ cup pomegranate seeds (from about ½ pomegranate)
• Couscous with Chickpeas & Pistachios
• 1 tablespoon fresh lemon juice; more if needed
• 1 cup coarsely chopped fresh flat-leaf parsley; plus another ¼ cup for garnish
• 14 ounces (1-¾ cups) homemade or canned low-salt chicken broth
• 6 drops Tabasco or other hot sauce; more to taste
• 2 chickens (3 pounds each), rinsed and patted dry
• + 12 more ingredients
• • 1 butternut squash (about 1-½ pounds), peeled and cut into ¾-inch dice
  • 2 cinnamon sticks (3 inches long each)
  • ¼ teaspoon saffron threads, crumbled
  • 1 teaspoon ground cumin
  • 6 cloves garlic, peeled and smashed
  • 2 medium onions, finely diced (about 2-½ cups)
  • Kosher salt and freshly ground black pepper
  • 1 cup coarsely chopped fresh cilantro
  • 2 medium tomatoes (about 1-¼ pounds total), cored, seeded, and cut into ½-inch cubes (about 3 cups)
  • 1 cup dried Black Mission figs (about 15)
  • Savory Lemon Garnish, gently rinsed
  • ¼ cup olive oil

Soak the dried figs in 1/2 cup boiling water for 30 minutes. Cut each chicken into six or eight pieces, reserving the backs for a soup or stock. Season the chicken parts with salt and pepper. In a Dutch oven or a large, heavy pot, heat the olive oil over medium-high heat and sauté as many chicke...

View full recipe at Fine Cooking