Chicken with Fresh Figs
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.