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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (421g) Recipe makes 4 servings The following items or measurements are not included below: mavrothaphne |
||
| Calories 645 | ||
| Calories from Fat 335 | (51%) | |
| Amount Per Serving | %DV | |
| Total Fat 37.3g | 57% | |
| Saturated Fat 10.6g | 53% | |
| Monounsaturated Fat 15.4g | ||
| Polyunsaturated Fat 8.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 182mg | 60% | |
| Sodium 176mg | 7% | |
| Potassium 867mg | 24% | |
| Total Carbohydrate 30.7g | 10% | |
| Dietary Fiber 4.8g | 19% | |
| Sugars 22.3g | ||
| Protein 47.2g | 94% | |
Kotopoulo Me Sika (Chicken with Figs in Red Wine)
SERVES 4
Ingredients
- 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
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon cumin, ground
- 1/2 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 or 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
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Featured Reviews for This Recipe
From: BettyBoop330
On Aug 28, 2002
What an unexpectedly great combination of ingredients! We all loved this recipe, although we were a bit doubtful in the beginning. I made the following changes: I used about 1 pound of skinless boneless chicken breast, and reduced the cooking time by about 20 min. The onions were a bit crunchy - I think the onion slices could be cooked a little, maybe in broth, before adding them to the pan. The recipe did not specify, so we peeled the figs and split them in half before putting the pan in the oven. I am really happy that this recipe was brought to my attention through the newsletter, as I would probably never have come across it. Wonderfully spicy and really good with rice (I used basmati, but any rice would do). Try it, you won't be sorry. (However, it does not seem to be Greek, despite the Greek noam.)
From: Bev Becket
On Feb 14, 2003
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.
From: Bogey'sMom
On Nov 4, 2002
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.
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