1 skinless chicken, cut into pieces, or 6 to 8 skinless chicken pieces (thighs, breast, legs)
1/4 cup (60 ml) olive oil
3 onions, finely chopped
2 cloves garlic, finely chopped
Grated zest of 2 lemons and the juice of 1 lemon
3 cups (750 ml) chicken broth
A pinch of ground cloves
1/2 teaspoon (2.5 ml) dried thyme
8 dried figs, halved
Salt and pepper
Preheat the oven to 180 °C (350 °F).
Dust the chicken pieces with flour.
In a saucepan, brown the chicken in half the oil. Remove the chicken, discard the drippings and brown the onions and garlic in the remaining oil.
Return the chicken to the saucepan with the remaining ingredients. Bring to boil and bake for about 1 hour.
Adjust the seasoning. Serve with rice.
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