Barabara Winter's Chicken with Figs
Gila
This is a recipe that a friend recently made that I thought was terrific- yum!!!
ingredients
- 2 chickens (2 and a half to 3 pounds each), cut into 8 pieces each
- 6 large cloves garlic, finely minced
- 2 tablespoons dried thyme
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 1/2 cup red wine vinegar
- 1/2 cup best-quality olive oil
- 4 teaspoons green peppercorns (packed in water), drained
- 1 cup imported black olives
- 1 and a half cups dried apricots
- 1 cup dried small figs or large fig pieces
- 1/4 cup packed brown sugar
- 1/2 cup Madeira
- 1 cup large pecan pieces
- Grated zest of 2 lemons
directions
- 1
One day before serving, combine the chicken, garlic, thyme, cumin, ginger, salt, vinegar, oil, peppercorns, olives, apricots, and figs in a large bowl. Marinate covered in the refrigerator overnight. Remove the bowl from the refrigerator 1 hour before cooking.
- 2
Preheat oven to 350 degrees Fahrenheit
- 3
Arrange the chicken in a single layer in a large shallow baking pan. Spoon the marinade mixture evenly over the chicken. Sprinkle with the sugar and pour the Madeira between the pieces.
- 4
Cover the pan with aluminum foil and bake for 20 minutes. Remove the foil and bake, basting frequently with the pan juices, until the juices run clear when a thigh is pierced with a sharp skewer, 40 to 50 minutes.
- 5
Using a fork and slotted spoon, transfer the chicken, olives, and dried fruit to a large serving platter. Drizzle with a few large spoonfuls of the pan juices and sprinkle with the pecans. Sprinkle the lemon zest over all. Pass the remaining pan juices in a sauce boat.
Source: Barabara Winter
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