Chicken with herbs and figs
4 servings
420 minutes
Chicken with herbs and figs is a gastronomic symphony of flavors, combining the tenderness of meat, the freshness of greens, and the sweet richness of figs. This dish has roots in European culinary tradition where fruits often complement meat, creating exquisite combinations. Aromatic herbs like oregano and cumin enrich the chicken's flavor with warm, spicy notes. A marinade combining vinegar, wine, and spices makes the meat juicy while roasting allows the ingredients to fully develop. Figs add a light caramel sweetness that balances with spices and wine's acidity. This dish is perfect for a festive dinner.
1
Mix cumin, oregano, crushed garlic, salt, and pepper for the marinade. Zest the lemon and add it too. Season with vinegar and oil. Add bay leaves. Cut the figs into 4 pieces and add to the marinade. Pour the prepared chicken with the marinade and let it sit for 5-6 hours.
- Caraway: 100 g
- Oregano: 100 g
- Garlic: 1 head
- Salt: to taste
- Ground black pepper: to taste
- Lemon zest: 8 tablespoons
- Wine vinegar: 0.3 glass
- Olive oil: 0.7 glass
- Bay leaf: 4 pieces
- Fig: 5 piece
- Chicken: 5 piece
2
Preheat the oven to 200 degrees. Drizzle the chicken with wine and sprinkle sugar on top. Cover with foil and refrigerate for 20 minutes (take the chicken out of the fridge 2 hours before baking). Stir the chicken, drizzle with marinade, and bake for 40-50 minutes until done.
- Dry white wine: 0.5 glass
- Brown sugar: 0.5 glass
