Moroccan Chicken with Figs Monday, July 9, 2012


Sherri Lee in Under the Fig Leaf

1 whole 3-pound chicken ½ cup extra-virgin olive oil
cut into pieces 4 tsp green peppercorns,
6 cloves garlic, finely minced packed in water, drained
1 TBSP fresh thyme 1 cup Nicoise olives
leaves 1 ½ cups dried apricots
1 TBSP ground cumin 1 cup dried figs, halved
1 tsp crystallized stems removed
ginger, chopped ½ cup dark brown sugar, packed
1 tsp salt ½ cup dry white wine
¼ cup honey (Pinot Grigio works well)
½ cup Claudio Rosso red 1 cup pecans, toasted
wine vinegar Zest of two lemons, grated


Combine all the ingredients except the pecans and grated lemon zest in a large plastic zip-top bag and marinate overnight in the refrigerator. Turn several times to assure even marinating. Remove from the refrigerator 1 hour before baking.
Preheat oven to 350 deg. Arrange the chicken, skin side up, in a single layer in a 9x13 inch glass baking dish. Spoon the marinade mixture evenly over the chicken. Cover the pan with aluminum foil and bake for 20 minutes. Remove the foil and bake another 40 to 50 minutes or until the juices run clear when a chicken thigh is pierced with a knife. Transfer the chicken, olives, apricots and figs to a large serving platter. Drizzle about ¼ of the pan juices over the chicken. Sprinkle with the pecans and lemon zest. Pass the remaining juices when serving. Serve with Golden Rice Pilaf.

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