Spicy Braised Chicken with Citrus and Figs
1 ea 3-4 lb Young chicken-cut into breasts, thighs, legs, wings- bones to remain in the chicken
3 Tbsp Coconut oil
5 Tbsp Flour
3 Tbsp Spice Union Ultimate Seasoning Spice Blend
16 ea Dried figs- cut in half
2 oz Fresh orange juice
1 Tbsp Fresh orange zest
1 oz Fresh lemon juice
4 oz Dry white wine
4 oz Chicken stock
2 Tbsp Butter- cold
Preheat a Dutch oven to medium heat and your oven to 350°F.
Remove skin from the chicken pieces.
Season chicken with Spice Union's Ultimate Seasoning Spice Blend.
Add 3 Tbsp of coconut oil to the Dutch oven.
Dredge chicken in flour, shaking off excess flour.
Place the chicken in the Dutch oven and brown both sides over medium heat.
Remove chicken from Dutch oven and using a paper towel, remove excess oil from the pan.
Add the white wine to the pan and scrape any bits off the bottom of the pan while the wine reduces until almost gone.
Return the chicken to the Dutch oven and add the figs, orange juice, orange zest, lemon juice and chicken stock.
Place the cover on the Dutch oven and cook in the oven for 75 minutes.
Remove the chicken from the braising liquid and swirl the cold butter into the pan sauce.
Serve the braised chicken over Israeli Cous Cous and spoon the pan sauce over the chicken.