| | | Chicken with Apricots, Figs and Olives Serves 6 to 8 This dish is so spectacular! The fruit plumps, the chicken is tender and moist. It is truly one of my favorite meals! Remember to marinate overnight. Ingredients:
2 whole chickens (about 3 pounds each), cut into pieces
1 tablespoon fresh thyme, chopped
1 tablespoon fresh sage, chopped
1 tablespoon ground cumin
1 teaspoon ground ginger
5 large garlic cloves, minced
1/2 cup red wine vinegar
1/2 cup extra-virgin olive oil
3 teaspoon green peppercorns (packed in water), drained
1 cup Greek black olives
1 cup dried figs
2 cups dried apricots
1/3 cup brown sugar
1/2 cup Madeira
juice of 1 lemon
1/4 cup chopped parsley, for garnish
Salt and Freshly Ground Pepper
Directions: - Place the chicken pieces in a large sealable plastic bag and add the thyme, sage, cumin, ginger, garlic, salt, vinegar, oil, peppercorns, olives, figs and apricots. Close the bag, shake to blend and refrigerate overnight.
- In a shallow baking dish, arrange the chicken pieces in a single layer.
- Spoon the marinade over the chicken. Sprinkle with the brown sugar and pour the Madeira over the chicken.
- Cover the pan with foil and bake at 350°F for 25 minutes.
- Remove the foil and continue to bake about 45 minutes longer or until the dark meat is cooked through. Baste often
with the pan juices.
Presentation: - To serve, transfer the chicken pieces to a large serving platter.
- Using a slotted spoon, place the olives and fruit on top of the chicken.
- Squeeze the lemon over the chicken and sprinkle with chopped parsley. Pass the remaining pan juices in a sauceboat at the table.
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