July 20, 2016
Dinner, Main Dish, Poultry,
Chicken, Fruit, Figs, Vegetables, Onions, Greek, Entertaining, Romantic Dinner, Winter, Stove Top, Gluten-Free, High Fiber, No Eggs, Non-Dairy, Wine, Bone-in Pieces, Kosher Meat more
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"Yes, Greece does sweet and sour; which has roots in the classical cooking of the Mediterranean, where the blending of opposite flavors and textures reflected mythological beliefs in achieving equilibrium among opposing forces. In this recipe, the flavor of the figs blends beautifully with the spices and lemon. From The Essential Mediterranean Cookbook, one of my absolute favorites."
Preheat oven to 350 f.
Remove any excess chicken fat from the chicken. Reserve the chicken giblets (optional). Lightly season the chicken with salt and pepper.
Heat the oil in a large heavy-bottomed frying pan over high heat and cook the chicken in batches, skin side down, for 5 minutes , or until the skin is golden.
Remove from the pan and place skin-side down in a single layer in a 13x9 baking dish, along with the giblets (if using).
Place the figs between the chicken parts. Scatter the garlic and onion over the top, carefully pressing them into any gaps and being careful to to squash the figs.
Sprinkle the spices over the top, tuck in the bay leaves, then pour the port over all. Cover and bake for 25 minutes and then turn the chicken.
Uncover and bake for another 20 minutes, or until the chicken is just tender. Stir in the lemon rind and juice, and bake for another 15 minutes, or until the chicken is done.
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This was excellent. The flavors all blended nicely. However, the figs were like hot wet fig newtons so we didn't actually eat them!