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© Meredith Corporation. All rights reserved. Used with permission.
Heat oil in a large Dutch oven over medium-high heat. Season chicken with 3/4 teaspoon salt and 1/4 teaspoon 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 teaspoon each salt and pepper; cook 5 minutes, stirring occasionally.
Return chicken to the pot, 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°F.
To serve, spoon couscous onto a large serving platter and place chicken on top. Spoon liquid from pot over chicken and garnish with almonds and remaining lemon.