Dried figs are available supermarkets like Metro Gaisano and
The Landmark or specialty stores like Santis delicatessen. If you can't find
any, you can use dried prunes instead
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| Spanish-style chicken stew with fig compote |
Serve 6 to 8 Perp Time 15 minutes, plus 2 hours marinating
time Cooking Time 50 minutes
Ingredients for the Fig Compote: 3/4 cup sugar. 1/2 cup
vinegar. Juice from one lemon. 1 cinnamon stick. 3/4 cup water. 250 grams dried
figs, soaked in warm water to soften then drained
Ingredients for the stew: 3 tablespoons olive oil. 1/4 kilo
meat, diced. 1 whole chicken, chopped into 8 pieces. 1/2 cup vinegar. peeled
rind from half a lemon. 1/2 cups chicken stock. sliced cherry tomatoes and
chopped parsley, for garnish
Spanish-style chicken stew with fig compote recipe: 1- Make
the fig compote: In a saucepan, combine all ingredients except figs. Simmer for
3 minutes to dissolve sugar and allow the flavors to come together. 2- Add figs
and cook for another 10 minutes. Remove from heat. Refrigerate for at least 2
hours. Strain over a sieve and discard cinnamon. 3- Make the stew: In a saucepan,
heat olive oil and cook the meat until golden. Using a slotted spoon, transfer
the meat to a large baking dish. 4- In the same pan, brown the chicken in
batches. Transfer to the same baking dish. 5- Preheat oven to 350F. 6- In another
saucepan, combine vinegar and lemon rind. Boil until liquid has achieved the consistency
of syrup. Pour over chicken. Bake in the preheated oven for 20 minutes. 7-
Remove chicken from oven. Pour stock over and add drained figs to the baking
dish. Cover the dish with foil and bake for another 15 minutes or until chicken
is fully cooked. Garnish with tomatoes and parsley
