Print
Email
Add a photoServings: 4
Ingredients
- 2 med Chickens - (2 1/2 to 3 lbs ea) Salt to taste Freshly-grnd black pepper to taste
- 1 c. Flour
- 6 Tbsp. Virgin extra virgin olive oil
- 8 x Shallots cut into quarters
- 1 c. Dry figs cut into julienne
- 1 c. Green olives
- 1/2 c. Orange flower water
- 3 c. Chicken stock
- 2 x Bay leaves
- 1 tsp Cumin seeds
- 4 Tbsp. Honey
- 4 Tbsp. Flour
- 5 Tbsp. Butter room temperature
Directions
- Cut each chicken into 8 pcs: 2 drum sticks, 2 thighs, 2 wings, 2/3 of a breast plus 1/3 of a breast. Set aside livers. Season with salt and pepper and dredge in flour. Heat oil in 19-inch saute/fry pan till just smoking and add in chicken pcs. Brown all over and remove. Add in shallots, figs and olives and cook, scraping bottom of pan with wooden spoon. Add in orange flower water and chicken stock and bring to a boil. Add in bay leaves and cumin and return chicken pcs and livers to pan. Lower heat to high-simmer and cook for 30 min uncovered.
- Taste broth for seasoning and add in honey. Mash livers finely with fork and return to sauce. Mix flour and butter together to create a paste. Add in 3 Tbsp. of butter to flour mix and whisk to allow a smooth sauce to develop. Cook 10 more min and serve.
- This recipe yields 4 servings.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
