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MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Chicken with Figs
      Yield: 4 Servings
  3 1/2 lb Chicken; cut up
    3/4 ts Toasted cumin seeds
  1 1/4 ts Coriander seeds
    3/4 ts Black peppercorns
    1/2 ts Salt
      1 c  Halved and thinly sliced
           .. onion
     20    Cloves garlic; peeled
      1    Bay leaf
     18    Fresh Black Mission Figs
      1 c  Ruby port
      1    Zest of 1 lemon
    1/2 c  Coarsely chopped fresh
           .. Italian parsley
  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.

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Content 1998
Last Modified Sunday, 30-Jul-2006 13:16:50 EDT