Baked Chicken with Figs

Figs are one of my most favorite fruits. Irresistible cool freshness of a sweet treat is a reward hard to resist.  It is a sweet fruit but with a touch of sourness. Figs are summer staple food, usually picked in cooler early morning and kept at the table as a snack, throughout the day. I remember it growing in abundance, everywhere. Every garden had at least one and many fig trees where growing wild by the road. As a kid I used to climb to the treetop and enjoy this delicacy at any opportunity. Fig trees, even old ones, are not very tall. Usually they have multi-trunked structure, have a smooth bark and are about 2-3m (6-10 ft) tall.

Figs were mostly consumed fresh and smaller amount of ripe fruits air dried to preserve. When dried, they were used for cooking and baking but also for an occasional sweet treat on its own. Kids liked it but adults did too, especially together with a shot of homemade grape vine brandy.

The following recipe is beautifully aromatic and very easy to make. Figs and fortified sweet wine make a delicious combination with the chicken. Fresh or dried figs can be used. Dried figs need to be soaked in hot water for two hours prior to use. It is a refreshing, sweet and sour dish that goes well with steamed rice or mashed potatoes.

Recipe is adapted from “The Essential Mediterranean Cookbook”

Print Recipe

Baked Chicken with Figs

Course

Main Dish

Cuisine

Mediterranean

Prep Time

20 minutes

Cook Time

80 minutes

Servings

people

Ingredients

• 1.5 kg chicken cut into 8-10 even size pieces
• 1 tbsp olive oil
• 12 fresh figs alternatively use dried figs, soaked in hot water for 2 hours
• 10 clove garlic whole clove
• 1 onion large, thinly sliced
• 1/2 tsp ground coriander
• 1/2 tsp ground cinamon
• 1/2 tsp ground cumin
• pinch ground cayenne pepper
• 3 bay leaves
• 375 ml ruby port sweet wine
• 1 tsp lemon rind
• 2 tbsp lemon juice
• salt
• black pepper ground

Course Main Dish Cuisine Mediterranean Prep Time 20 minutes Cook Time 80 minutes Servings people Ingredients 1.5 kg chicken cut into 8-10 even size pieces 1 tbsp olive oil 12 fresh figs alternatively use dried figs, soaked in hot water for 2 hours 10 clove garlic whole clove 1 onion large, thinly sliced 1/2 tsp ground coriander 1/2 tsp ground cinamon 1/2 tsp ground cumin pinch ground cayenne pepper 3 bay leaves 375 ml ruby port sweet wine 1 tsp lemon rind 2 tbsp lemon juice salt black pepper ground

Instructions

1. Preheat the oven to 180°C (350°F). Cut the chicken and remove excess fat. Pat the chicken dry with paper towels. Lightly season the chicken. Heat the olive oil in large heavy based frying pan. Cast iron pan is ideal. Over the high heat, brown the chicken in batches on each side, for about 5 minutes, or until the skin is golden.
2. Place the chicken skin side down in a single layer in 33 x 23 cm (13 x 9 inch) baking dish. Place the figs between chicken pieces. Scatter the garlic and onion over the top. Try to carefully fit them into the gaps but avoid crushing the figs. Sprinkle the spices over the top, add bay leaves inserting them in gaps, pour in the port.
3. Cover and bake for 25 minutes. Uncover, turn the chicken and bake uncovered for another 20 minutes, or until the chicken is just tender. Stir in the rind and lemon juice and bake for another 15 minutes, until chicken is very tender.

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