1 cup dried Black Mission figs (about 15)
2 chickens (3 pounds each), rinsed and patted dry
Kosher salt and freshly ground black pepper
1/4 cup olive oil
2 medium onions, finely diced (about 2-1/2 cups)
6 cloves garlic, peeled and smashed
1 teaspoon ground cumin
1/4 teaspoon saffron threads, crumbled
2 cinnamon sticks (3 inches long each)
14 ounces (1-3/4 cups) homemade or canned low-salt chicken broth
2 medium tomatoes (about 1-1/4 pounds total), cored, seeded, and cut into 1/2-inch cubes (about 3 cups)
1 cup coarsely chopped fresh flat-leaf parsley; plus another 1/4 cup for garnish
1 cup coarsely chopped fresh cilantro
1 tablespoon fresh lemon juice; more if needed
1 butternut squash (about 1-1/2 pounds), peeled and cut into 3/4-inch dice 6 drops Tabasco or other hot sauce; more to taste
Couscous with Chickpeas & Pistachios
1/2 cup pomegranate seeds (from about 1/2 pomegranate)
Savory Lemon Garnish, gently rinsed

Description

For This Braise, I Like Using Whole Chickens Cut Into Pieces To Get The Perfect Mix Of White And Dark Meat To Please All My Guests. If You Prefer Either All Dark Or All White Meat, You Can Instead Buy About 5 Pounds Of The Chicken Parts You Like.

View Full Recipe