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Print this Recipe    Figs Port

Chicken with Figs and Port

3 1/2 pounds chicken pieces, skin removed
1 teaspoon coriander
1/2 teaspoon cayenne
1/2 teaspoon cumin
freshly ground black pepper
10 garlic cloves
2 onions, sliced
2 bay leaves
12 to 15 fresh figs
1 cup ruby port
grated zest and juice of a lemon
1/2 cup chopped parsley

Preheat oven to 350F. Rub spices onto chicken. Arrange chicken
in a roasting dish. Put garlic, onions, figs and bay on top. Add
port. Bake covered for 50 minutes. Stir in lemon juice and zest
and return to oven. Bake uncovered, 10 to 15 minutes longer or
until meat is very tender. Sprinkle with parsley. Serve over rice
or polenta.

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