Chicken Drumsticks Baked in Fig Sauce
(Afkhadh il-Dijaaj bil-Teen)
A delicious dish prepared à la Medieval Baghdadi cooking. Prunes can be substituted for figs. Skin is to be left on chicken for maximum flavor and for protection while cooking. Feel free to remove it before serving the dish.
Makes 4 servings.
12 chicken drumsticks
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons oil
1 medium onion, coarsely chopped
1 garlic clove, grated
16 dried figs
1 cup (250 ml) tomato sauce or crushed tomatoes (one 8-oz/225-g can)
2 cups (475 ml) broth or water
1 tablespoon crushed coriander seeds
½ teaspoon salt
¼ teaspoon black pepper
Preheat oven 400°F/ 200°C/ gas mark 6
1. Sprinkle drumsticks with salt and pepper and brown on both sides in heated oil in a big non-stick skillet, about 12 minutes. Remove drumsticks from skillet and arrange in a single layer in an ovenproof glass pan, about 7-by-12-inches (18x30.5 cm).
2. To the remaining oil in the skillet, sauté onion until transparent, about 5 minutes. Then add garlic and figs, and stir for a minute. Add tomato sauce, broth or water, coriander, salt, and pepper. Bring to a quick boil, stirring occasionally, about 5 minutes.
3. Pour onion mixture all over the drumsticks, then bake, uncovered, in the preheated oven for about 35 minutes, or until chicken is tender, and sauce is nicely thickened.
Garnish with chopped parsley. I usually serve it with rice.