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Ingredients
- 50 gm plain flour
- 2 x chickens, cut into preferred serving size pcs
- 40 ml extra virgin olive oil
- 2 lrg onions, minced
- 6 lrg garlic cloves, chopped
- 800 ml chicken stock
- 1 bn fresh coriander, minced
- 2 x lemons, zest and juice
- 16 x dry Calimyrna figs, stems trimmed, cut in half lengthwise
Directions
- Season the flour with salt and pepper then add in the chicken pcs to a plastic bag with the flour and seal. Shake vigorously to coat all the chicken pcs proportionately with the flour.
- Add in the oil to a large pot and add in as many of the chicken pcs as will fit comfortably and saute/fry over a high heat till the chicken is brown on all sides. Remove the browned pcs and add in more oil if necessary, cooking the remaining pcs. Remove and keep hot.
- To the pan in that the chicken was cooked in, add in the onions and garlic and saute/fry till golden brown and tender, about 10 min. Stir in the chicken stock, 1/2 the coriander and the lemon juice and zest and bring to the boil.
- Add in the figs and chicken with any accumulated juices to pot. Cover and simmer till the chicken is tender, about 35 min.
- Using slotted spoon, transfer chicken to bowl and cover with foil to keep the chicken hot. Boil juices in pot till thickened to a sauce consistency, about 5 min. Season to taste with salt and pepper.
- Pour the sauce over the chicken. Sprinkle remaining coriander over and serve with lemon wedges.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3765g | |
| Calories 6229 | |
| Calories from Fat 3808 | 61% |
| Total Fat 424.02g | 530% |
| Saturated Fat 112.62g | 450% |
| Trans Fat 0.0g | |
| Cholesterol 1850mg | 617% |
| Sodium 3033mg | 126% |
| Potassium 6849mg | 196% |
| Total Carbs 116.29g | 31% |
| Dietary Fiber 44.4g | 148% |
| Sugars 13.12g | 9% |
| Protein 485.58g | 777% |
