Moroccan Spiced Braised Chicken with Mission Figs

This one is worth trying just to enjoy the smell through the house as it's cooking.

Pictured on a bed of Israeli couscous.

1 whole chicken cut in pieces or 3 pounds chicken drumsticks and/or thighs
(dark meat does braise best) Season chicken pieces with salt and pepper.
In a large heavy bottomed skillet brown the chicken pieces well on all sides in 3 tbsp olive oil.

Transfer the browned pieces to a covered roasting pan.

In a large bowl add and combine well

1 ¼ cups chicken stock
1 ¼ cups apple juice
1 cup chopped mission figs (dates make a good substitution if you prefer)
¼ cup brown sugar
1 chopped onion
4 cloves garlic minced
2 tablespoons finely chopped fresh ginger root
1 tsp sea salt
1 tsp cracked black pepper
1 tsp cinnamon
½ tsp ground cloves
1 teaspoon fresh grated nutmeg
1 teaspoon ground cumin
1 teaspoon coriander

Pour over the chicken pieces, cover and cook in a 300 degree oven for 2 hours. You can reduce the sauce to thicken by boiling it on the stovetop for a few minutes if desired. Shown served on a bed of Israeli couscous but can be served on rice as well.