Braised Chicken with Figs and Lemon
Braised Chicken with Figs and Lemon
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  • Flour
  • 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
  • Preparation
  • 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.
  • Description
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