Braised Chicken with Figs

recipe
Braising transforms an inexpensive or less tender cut of meat or poultry into a dish that's fall-off-the-bone tender and delicious. A tight lid is important when braising to prevent liquid from evaporating as the mixture simmers.

Yield:

8 servings (serving size: 3 ounces chicken and 1/2 cup vegetable mixture)

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes
Cook: 1 Hours
Stand: 30 Minutes

Nutritional Information

Calories 239
Fat 5.9 g
Satfat 1.2 g
Protein 19.9 g
Carbohydrate 26.1 g
Cholesterol 68 mg
Iron 2.1 mg
Sodium 493 mg
Caloriesfromfat 23 %
Fiber 4.1 g
Calcium 56 mg

Ingredients

4 dried figs, stems removed, and quartered
1/2 cup boiling water
1/4 cup all-purpose flour
1 teaspoon ground cumin
3/4 teaspoon salt, divided
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper, divided
4 chicken thighs (about 1 pound), skinned
4 chicken drumsticks (about 1 pound), skinned
1 tablespoon olive oil
1 medium onion, sliced vertically
6 garlic cloves, coarsely chopped
1 cup fat-free, less-sodium chicken broth
1 (14.5-ounce) can diced tomatoes, undrained
3 cups coarsely chopped sweet potato (about 3/4 pound)
8 kalamata olives, pitted and halved
1/4 cup chopped fresh parsley

Preparation

Place figs in a small bowl. Add boiling water, and let stand 30 minutes.

Combine flour, cumin, 1/2 teaspoon salt, nutmeg, cinnamon, and 1/4 teaspoon pepper in a shallow dish. Dredge chicken thighs and drumsticks in flour mixture.

Heat oil in a large Dutch oven over medium-high heat. Add chicken, and cook 5 minutes, browning chicken on all sides. Remove chicken from pan. Add onion to pan, and sauté 5 to 6 minutes or until tender. Add garlic, and sauté 1 minute. Add chicken broth, scraping pan to loosen browned bits. Add figs, water, and tomatoes. Return chicken pieces to pan; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add sweet potato, and cook 25 minutes or until chicken is done and potato is tender. Remove from heat, and stir in olives, remaining salt and pepper, and parsley. Serve in shallow bowls.

Note:

Oxmoor House Healthy Eating Collection

January 2004
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