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Kotspoulo Me Ska
(Chicken with Figs in Red Wine)
1.6 kg (3 1/2 lb) chicken, skinned, excess fat removed and cut into pieces, giblets reserved
1 teaspoon freshly ground coriander seed
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
salt
175 g (6 oz) onions, thinly sliced
6-10 garlic cloves, whole (to taste)
2 bay leaves
10 fresh figs
250 ml (8 fl oz) mavrothaphne or ruby port
finely grated zest and juice of 1 lemon (to taste)
15 g (1 1/2 oz) flat leaf parsley, finely chopped
Arrange the chicken pieces and giblets in a heavy roasting dish. Sprinkle with the spices and salt and massage into the flesh. Distribute the onions, garlic, bay leaves and figs over and between the chicken pieces, pour in the wine and cover.
Cook in an oven preheated to 180 C/350 F/Gas 4 for about 50 minutes, until the chicken is barely tender. Stir in the lemon zest and juice and return to the oven until almost falling from the bones - another 10-I5 minutes. If there is an excess of liquid, leave off the cover for this part of the cooking. Sprinkle with parsley and serve with saffron
Servings: 4
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
