Fresh figs are delicious fruits mostly eaten fresh or as marmalade. Sometimes you can find tarts or other sweets with them and sometimes served as starter or appetizer with a combination of salted ingredients as cheese or ham.
Shortly I found a Greek recipe of cooked fresh figs with chicken which I had to with fresh Greek figs as now it’s the perfect season for this as I have enough of them around.
For this recipe I used “Romeiko”-wine, a typical strong wine form Chania (Crete, Greece) in taste and smell similar to sherry, but not sweet at all. This is my absolutely favorite wine! This is the wine I used for the figs compote as well.
The result was a tender aromatic and sweet chicken with a rich tasty sauce. As side dish I suggest simply baked potatoes or bread, but bulgur could be a great choice as well.
- 1 chicken
- 1/2 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1 tablespoon oregano
- 2 small onions, peeled, halved in sliced
- 4 garlic cloves, peeled and whole
- 1 bay leaf
- 10-15 fresh figs, washed and halved
- 1/2 lemon, juice and peel (removed with vegetable peeler)
- 250 ml strong wine (I used “Romeiko” wine form Chania) or a good rose wine
- Wash the chicken, pat dry and cut it into 8 pieces. Cut out the fat part of the skin, but don’t remove it completely.
- Place the chicken into a wide baking mold, sprinkle with salt, pepper, cumin, cinnamon and oregano. Rub well the pieces this the spices and arrange them skin side up in the mold.
- Place onion, garlic, bay leaf and lemon peel around the chicken.
- Arrange figs filling the spaces nicely.
- Add lemon juice and wine.
- Bake in a preheated oven at 180°C/350°F until golden brown and serve warm.