Chicken thighs with shallots and figs

Ingredients for 2 servings:

• 4 chicken legs
• 30 ml olive oil
• some butter
• 12 shallots
• 10 garlic cloves, lightly crushed
• 2 tsp coriander
• 8 grains of allspice
• 6 cloves
• 1 stalk(s) cinnamon
• 8 figs, dried
• 2 tbsp sultanas
• 1 tbsp honey
• 150 ml water
• 1 bunch of parsley
• 30 ml olive oil
• 30 ml red wine vinegar
• 200 ml red wine
• 3 bay leaves

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 50 minutes; Total time approx. 9 hours 20 minutes

Combine the ingredients for the marinade, lightly crushing the bay leaves. Place the chicken thighs in a suitable container, pour the marinade over them, and let them stand for a few hours (or overnight), turning them occasionally. Remove the chicken thighs and let them drain, reserving the marinade. Heat olive oil and butter (or ghee if you have them) in a large pan and brown the chicken thighs until well browned. Then remove and set aside. Add the shallots, garlic cloves, and all the spices (except for the coriander seeds and cinnamon) to the pan. Sauté over medium heat for a few minutes. Then add the figs and sultanas and stir in the honey. Then add the chicken thighs, along with the marinade (removing the bay leaves) and the water. Bring to a boil, then reduce the heat, cover the pan, and simmer for at least 30 minutes—a little longer won’t hurt either. Remove the chicken thighs, reduce the sauce a little more, and season with salt and pepper. Serve and garnish with parsley. Rice is a good side dish. Don’t be afraid of the garlic, which seems to be quite generous; it won’t overpower the dish thanks to the way it’s prepared. This recipe comes from a Turkish cookbook and is actually intended for rabbit, but it works perfectly with chicken, too. As a single dish, the amount is plenty for two people; in a meal, it would be suitable for four.