«All
Hanukkah (Chanukah) Recipes
Braised Chicken with Cilantro, Lemon
and Dried Figs
INGREDIENTS
2 tablespoons all purpose flour
1 3 1/2- to 3 3/4-pound chicken, skin and fat removed, cut into
12 pieces
4 teaspoons olive oil
2 cups chopped onions
3 large garlic cloves, minced
1 14 1/2-ounce can low-salt chicken broth
1/2 cup plus 2 tablespoons chopped fresh cilantro
2 tablespoons fresh lemon juice
8 dried Calimyrna figs, stems trimmed, cut in half lengthwise
Lemon wedges
Note:
Remove the skin and fat from a whole cut-up chicken to make
this dish.
For: 4 servings.
PREPARATION
1. Place flour in large resealable plastic bag. Season flour
with salt and pepper. Add chicken to bag; seal bag. Shake bag
to coat chicken lightly with flour.
2. Heat 2 teaspoons oil in large nonstick
pot over medium-high heat. Working in batches, add chicken and
sauté until brown on all sides, about 7 minutes per batch.
Transfer chicken to plate. Add remaining 2 teaspoons oil to
pot and reduce heat to medium. Add onions and garlic and sauté
until golden and tender, about 10 minutes. Stir in broth, 1/2
cup cilantro and lemon juice and bring to boil. Add figs and
chicken with any accumulated juices to pot. Cover and simmer
until chicken is tender, about 35 minutes.
3. Using slotted spoon, transfer chicken
to bowl and cover with foil to keep warm. Boil juices in pot
until thickened to sauce consistency, about 5 minutes. Season
to taste with salt and pepper. Pour sauce over chicken. Sprinkle
remaining 2 tablespoons cilantro over and serve with lemon wedges.
