Chicken with figs

4 servings

Ingredients

Quantity Ingredient
3½ pounds Chicken, cut up
¾ teaspoon Toasted cumin seeds
1¼ teaspoon Coriander seeds
¾ teaspoon Black peppercorns
½ teaspoon Salt
1 cup Halved and thinly sliced onion
20 cloves Garlic, peeled
1 Bay leaf
18 Fresh Black Mission Figs
1 cup Ruby port
1 Zest of 1 lemon
½ cup Coarsely chopped fresh Italian parsley

Directions

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.

Per serving: 529 calories, 64g carb., 45g protein, 127mg chol., 12g/17% fat.

Source: Great Good Food by Julee Rosso Posted by Carolyn Shaw Submitted By CAROLYN SHAW On 10-02-94

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