Braised Chicken With Figs
|Dried figs||4 , stems removed and quartered|
|Boiling water||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Ground cumin||1 Teaspoon|
|Salt||3⁄4 Teaspoon, divided|
|Ground nutmeg||1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Freshly ground black pepper||1⁄2 Teaspoon, divided|
|Chicken thighs||4 , skinned|
|Chicken drumsticks||4 , skinned|
|Olive oil||1 Tablespoon|
|Onion||1 Medium, sliced vertically|
|Garlic||6 Clove (30 gm), coarsely chopped|
|Fat free low sodium chicken broth||1 Cup (16 tbs)|
|Canned diced tomatoes||14 1⁄2 Ounce, undrained (1 Can)|
|Chopped sweet potato||3 Cup (48 tbs)|
|Kalamata olives||8 , pitted and halved|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
1. Place figs in a small bowl. Add boiling water, and let stand 30 minutes.
2. Combine flour, cumin, 1/2 teaspoon salt, nutmeg, cinnamon and 1/4 teaspoon pepper in a shallow dish. Dredge chicken thighs and drumsticks in flour mixture.
3. Heat oil in a large Dutch oven over medium-high heat. Add chicken and cook 5 minutes, browning chicken on all sides. Remove chicken from pan. Add onion to pan and saute 5 to 6 minutes or until tender. Add garlic, and saute 1 minute. Add chicken broth, scraping pan to loosen browned bits. Add figs, water, and tomatoes. Return chicken pieces to pan; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add sweet potato, and cook 25 minutes or until chicken is done and potato is tender. Remove from heat, and stir in olives, remaining salt and pepper, and parsley.