Chicken_with_figs朋友給了許多新鮮無花果，無花果嬌嫩易壞，所以老公今天晚上就做了這道無花果燉雞肉的希臘菜，雞肉鮮美多汁肉嫩，淋上那無花果燉汁真的清淡無負擔，做法容易，你也試做看看吧。

 

準備時間約二十分鐘，整個燉煮時間約一個小時又十分，四人份的材料如下：

 

3 lb chicken, cut into 8 even-sized pieces

 

1 tablespoon olive oil

 

12 fresh figs or 12 dried figs, soaked in hot water for 2 hours

 

10 whole cloves garlic

 

1 large onion, thinly sliced

 

½ teaspoon ground coriander

 

½ teaspoon ground cinnamon (我沒放)

 

½ teaspoon ground cumin

 

pinch of cayenne (我沒放)

 

3 bay leaves

 

1.5 cups (375ml/12oz) ruby port

 

1 teaspoon finely grated lemon zest

 

2 tablespoons lemon juice (我沒放)

 

做法：

 

  1. Preheat the oven to 350F. 
  2. Remove any excess chicken fat. Reserve the chicken giblets if there are any.  Lightly season the chicken. 
  3. Heat the olive oil in a large heavy-based frying pan over high heat and cook the chicken in batches, skin-side-down, for 5 minutes or until the skin is golden. 
  4. Remove from the pan and place skin-side-down un a single layer in a 33×23 cm (13×9 inch) baking dish with the giblets. 
  5. Scatter the garlic and onion over the top, carefully pressing them into any gaps and being careful not to squash the figs. 
  6. Sprinkle the spices over the top, tuck in the bay leaves, then pour in the port. 
  7. Cover and bake 25 minutes, then turn the chicken. 
  8. Uncover and bake for another 20 minutes or until the chicken is just tender. 
  9. Stir in the lemon zest and juice and bake for another 15 minutes, or until chicken is very tender.