Chicken With Figs Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
3 1/2 lbs: Chicken, cut up
20 centiliter: Garlic, peeled
3/4 tsp: Toasted cumin seeds,
1: Bay leaf,
1 1/4 tsp: Coriander seeds,
18: Fresh Black Mission Figs,
3/4 tsp: Black peppercorns,
1 cup: Ruby port,
1/2 tsp: Salt,
1: Zest of 1 lemon,
1 cup: Halved and thinly sliced,
1/2 cup: Coarsely chopped fresh,
-onion,
-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
Source from luhu.jp
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
Source from luhu.jp