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Braised Chicken With Figs

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  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.

Recipe Summary

Main Dish

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Braised Chicken With Figs Recipe