Chicken with Figs
3 1/2 lb Chicken; cut up
3/4 ts Toasted cumin seeds
1 1/4 ts Coriander seeds
3/4 ts Black peppercorns
1/2 ts Salt
1 c Halved and thinly sliced .. onion
20 Cloves garlic; peeled
1 Bay leaf
18 Fresh Black Mission Figs
1 c Ruby port
1 Zest of 1 lemon
1/2 c Coarsely chopped fresh .. Italian parsley
Preheat the oven to 350°.
Place the chicken in a 9X13" glass or enamel baking dish.
In a spice grinder, place the cumin, coriander, and peppercorns, and grind until
pulverized; transfer to a small bowl and add the salt. Sprinkle the spice
mixture over the chicken, and rub it into the flesh. Scatter the onion, garlic,
bay leaf, and figs among the chicken pieces. Pour the port over the chicken and
distribute the zest evenly on top. Cover the dish tightly with foil and bake for
50 minutes. Uncover and continue baking until the chicken is very tender, 15-20
minutes longer.
Sprinkle with the parsley and serve immediately.