KOTOPOULO ME SIKA (CHICKEN WITH FIGS IN RED WINE)
Make and share this Kotopoulo Me Sika (Chicken with Figs in Red Wine) recipe from Food.com.
Provided by Ian Carol Rice
Categories Whole Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Arrange the chicken pieces and giblets in a heavy roasting dish.
- Sprinkle with the spices and salt and massage into the flesh.
- Distribute the onions, garlic, bay leaves and figs over and between the chicken pieces, pour in the wine and cover.
- Cook in an oven preheated to 180 C/350 F/Gas 4 for about 50 minutes, until the chicken is barely tender.
- Stir in the lemon zest and juice and return to the oven until almost falling from the bones - another 10-I5 minutes.
- If there is an excess of liquid, leave off the cover for this part of the cooking.
- Sprinkle with parsley and serve with saffron
ORANGES AND FIGS IN SPICED RED WINE
Steps:
- Combine the wine, sugar and bouquet garni in a saucepan large enough to contain the oranges and figs in a single layer. Bring to a simmer, covered, over moderate heat. Add the figs and simmer for 5 minutes. Add the oranges and turn them for 3 to 4 minutes, turning them so they cook evenly. Turn the heat off and let the oranges and figs cool in the syrup.
- Remove them to a serving bowl. Reduce the syrup by half and let cool. Discard bouquet garni and spoon syrup over figs and oranges. Garnish with walnuts or pistachios if you wish.
POACHED FIGS IN SPICED RED WINE WITH VANILLA GELATO
Steps:
- In a saucepan combine the wine, sugar, cinnamon and cloves. Bring the liquid to a boil over moderately high heat, stirring, and simmer the mixture for 5 minutes. Add the figs and simmer just until figs are heated through. Let cool to warm. Arrange scoops of gelato in two stemmed glasses and top with the figs and some of the poaching liquid. Garnish with mint if desired.
CHICKEN WITH FIGS IN RAS-EL-HANOUT AND COUSCOUS
Provided by Mourad Lahlou
Categories Chicken Dinner Fig Spice Chill Couscous Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Arrange chicken on rimmed baking sheet and sprinkle each side of each piece with 1/4 teaspoon salt. Cover with plastic wrap and chill overnight.
- Preheat oven to 350°F. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Transfer chicken to skillet and sear until golden, 5 to 6 minutes per side. Transfer chicken to heavy roasting pan, skin side up. Add carrots, shallots, garlic, 1 teaspoon thyme, lemon peel, ras-el-hanout, chicken broth, white wine, and remaining 3 tablespoons olive oil to skillet. Bring to boil, whisking up brown bits. Pour mixture over chicken in roasting pan and bring to simmer over medium heat. Cover with foil; place in oven. Braise 1 hour, until tender.
- Transfer chicken, carrots, and shallots to baking sheet; discard garlic. Pour pan juices into large saucepan. Spoon off fat from surface. Boil juices until reduced to 1 3/4 cups, whisking occasionally, about 18 minutes. Add figs and vinegar; cook until figs are just heated through, 3 to 4 minutes. Season with salt and pepper. Place cooked couscous on large plate. Top with chicken, vegetables, and figs. Spoon sauce over chicken and figs. Garnish with fresh herbs and serve immediately.
KOTOPOULO SKORTHATO (LEMON GARLIC CHICKEN WITH POTATOES)
This is such an easy recipe to make - quick and always draws raves - companies coming and this can be made up quickly and would even impress the boss
Provided by Ravenseyes
Categories Chicken
Time 2h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 355°F (180°C).
- Rinse the chicken and pat dry. Peel the potatoes and cut into quarters, lengthwise. Salt and pepper the chicken and potatoes. Transfer chicken to a roasting pan, and add potatoes, on and around the chicken. Add oregano, garlic, olive oil, and lemon juice, distributing evenly across the pan. Add water and roast uncovered at 355°F for a total of 1 hour and 40 minutes. Half way through (50 minutes), turn the chicken.
Nutrition Facts : Calories 821.8, Fat 50, SaturatedFat 11.6, Cholesterol 144.4, Sodium 1011.4, Carbohydrate 52.3, Fiber 6.3, Sugar 3.6, Protein 40.9
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