Chicken with Figs in Red Wine
|Chicken||3 1⁄2 Pound, skinned, excess fat removed and cut into pieces, giblets reserved (1.6 Kilogram)|
|Freshly ground coriander seeds||1 Teaspoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Ground black pepper||1⁄2 Teaspoon|
|Onions||6 Ounce, thinly sliced (175 Gram)|
|Garlic||10 Clove (50 gm) (Use Whole, According To Taste)|
|Mavrodaphne/Ruby port||8 Fluid Ounce (250 Milliliter)|
|Lemon||1 , rind grated and juice extracted (Use According To Taste)|
|Flat leaf parsley||1⁄2 Ounce, finely chopped (15 Gram)|
Arrange the chicken pieces and giblets in a heavy roasting dish.
Sprinkle with the spices and salt and massage into the flesh.
Distribute the onions, garlic, bay leaves and figs over and between the chicken pieces, pour in the wine and cover.
Cook in an oven preheated to 180°C (350°F, gas 4) for about 50 minutes, until the chicken is barely tender.
Stir in the lemon zest and juice and return to the oven until almost falling from the bones - another 10-15 minutes.
If there is an excess of liquid, leave off the cover for this part of the cooking.
Sprinkle with parsley and serve with saffron rice.