Ingredients
- 3 pound whole chicken (cut into 8 even sized pieces)
- 1 tablespoon olive oil
- 12 (12 ounces) dried figs (soaked in hot water for 2 hours, or use fresh figs)
- 10 cloves garlic, peeled and whole
- 1 large yellow onion, thinly sliced
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/32 teaspoon cayenne (just a pinch)
- 3 bay leaves
- 1 1/2 cups port wine (ruby port)
- 1 teaspoon finely grated lemon rind
- 2 tablespoons lemon juice, fresh
How to Make
-
Step 1: Preheat oven to 350 f.
-
Step 2: Remove any excess chicken fat from the chicken. Reserve the chicken giblets (optional). Lightly season the chicken with salt and pepper.
-
Step 3: 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.
-
Step 4: Remove from the pan and place skin-side down in a single layer in a 13x9 baking dish, along with the giblets (if using).
-
Step 5: 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.
-
Step 6: 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.
-
Step 7: 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.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.