Kotopoulo Me Sika (Chicken with Figs in Red Wine)

• Total Time: 55 mins
• Prep Time: 15 mins
• Cook Time: 40 mins

Ingredients:

Servings: 4

• 1 5⁄8; kg chicken , skinned, excess fat removed and cut into pieces, giblets reserved (3 1/2 lb)
• 1 teaspoon coriander seed , freshly ground
• ¼ teaspoon cayenne pepper
• ½ teaspoon cumin , ground
• ½ teaspoon black pepper , ground
• salt
• 175 g onions , thinly sliced (6 oz)
• 6 -10 cloves garlic , whole (to taste)
• 2 bay leaves
• 10 fresh figs
• 250 ml mavrothaphne (8 fl oz) or 250 ml ruby port (8 fl oz)
• lemon, juice and zest of , finely grated
• 15 g flat leaf parsley , finely grated

Directions:

1. Arrange the chicken pieces and giblets in a heavy roasting dish.
2. Sprinkle with the spices and salt and massage into the flesh.
3. Distribute the onions, garlic, bay leaves and figs over and between the chicken pieces, pour in the wine and cover.
4. Cook in an oven preheated to 180 C/350 F/Gas 4 for about 50 minutes, until the chicken is barely tender.
5. Stir in the lemon zest and juice and return to the oven until almost falling from the bones - another 10-I5 minutes.
6. If there is an excess of liquid, leave off the cover for this part of the cooking.
7. Sprinkle with parsley and serve with saffron

Reviews

[Chefette2u]

Excellent Chicken dish! Everyone loved it! I also peeled the figs and cut them into halves as they were quite large. Chicken was tender and very flavorful! Thank you for posting this recipe!

[Bev Becket]

I have made this recipe so many times, even one time didn't have figs and it was still good. Didn't have fresh figs one time and added dried figs. It is a great dish. Thanks for sharing.

[Bogey'sMom]

I love this recipe - it smells wonderful cooking and it's so unique. I didn't like the color of the skin or texture of the onions when I initially finished baking it, so I just removed the foil, cranked my heat up to 475 and let it crisp, but then my oven is slow, so often I have to make adjustments. I'll definitely make this again.