Chicken With Smyrna Figs

Ingredients :

4

1

200 ml

2.5 cm

2 teaspoon

1 tablespoon

350 g

2 tablespoons

chicken joints, skinned

medium onion, finely chopped

dry cider

piece cinnamon stick

coriander seeds

clear honey

dried figs, soaked and drained

chopped coriander leaves or parsley, to garnish

salt and pepper

1. Dry fry the chicken pieces in a non stick pan for 5-6 minutes over moderate heat, turning them often.

2. Add the onion and fry for 2 minutes, stirring once or twice.

3. Add the cider, cinnamon, coriander seeds, honey and figs, season with salt and pepper and bring to the boil.

4. Cover and simmer for 40-45 minutes, stirring occasionally, until the chicken is tender.

5. Add a little water if the sauce becomes too dry.

6. Discard the cinnamon.

7. Garnish with chopped herb.

8. Serve with rice spiced and colored with turmeric.

Serves 4

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