MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Chicken with Figs
Categories:
Yield: 4 Servings
3 1/2 lb Chicken; cut up
3/4 ts Toasted cumin seeds
1 1/4 ts Coriander seeds
3/4 ts Black peppercorns
1/2 ts Salt
1 c Halved and thinly sliced
.. onion
20 Cloves garlic; peeled
1 Bay leaf
18 Fresh Black Mission Figs
1 c Ruby port
1 Zest of 1 lemon
1/2 c Coarsely chopped fresh
.. Italian parsley
Preheat the oven to 350°.
Place the chicken in a 9X13" glass or enamel
baking dish.
In a spice grinder, place the cumin, coriander,
and peppercorns, and grind until pulverized;
transfer to a small bowl and add the salt.
Sprinkle the spice mixture over the chicken, and
rub it into the flesh. Scatter the onion, garlic,
bay leaf, and figs among the chicken pieces. Pour
the port over the chicken and distribute the zest
evenly on top. Cover the dish tightly with foil
and bake for 50 minutes. Uncover and continue
baking until the chicken is very tender, 15-20
minutes longer.
Sprinkle with the parsley and serve immediately.
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