准备

• 将干无花果浸入1/2杯沸水中30分钟。
• 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 chicken pieces as will fit into the pan without crowding (about a third to a half) on both sides until golden brown. Transfer to a plate and repeat with the remaining chicken; set aside.
• Put the onions, garlic, cumin, saffron, and cinnamon into the pot and stir, scraping up the browned bits clinging to the bottom. Sauté, stirring often, until the onions are soft and translucent, about 5 minutes. If the mixture begins to dry out or burn, add some of the fig soaking liquid.
• Add the chicken broth, the figs and their soaking liquid, the tomatoes, 1 cup of the parsley, the cilantro, and the lemon juice, and return the reserved chicken pieces and any accumulated juices to the pot. Bring to a boil and then reduce the heat to low. Partially cover the pot and simmer, skimming any fat or froth as necessary. After 20 minutes, add the squash and nestle it into the stew so that it’s completely submerged. Cook until the chicken is cooked through and tender and the squash has softened, about another 20 minutes.
• 取出鸡肉并从肉汤中南瓜放在一边。丢弃肉桂棒。将热量增加到中等，并搅拌，将肉汤减少一半，或直到达到10至15分钟的酱汁稠度为止。将鸡肉放回锅中；将南瓜分开放在一边。在这一点上，您可以冷却和冷藏炖。
• Before serving, gently reheat the braise over low heat. If the broth is too thick, thin it with a bit of water. When the chicken is hot, stir in the squash and toss gently until warmed through. Add the Tabasco and adjust the salt, pepper, and lemon juice to taste. Mound the couscous on a platter and surround it with the chicken. Drizzle with the sauce. Arrange the squash on top of the couscous. Garnish with the pomegranate seeds, lemon garnish, and the remaining 1/4 cup parsley.