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Chicken With Olives, Apricots And Figs

chicken - other

3 large cloves garlic; minced
1 1/2 teaspoons dried thyme
1 1/2 teaspoons ground cumin
1/2 teaspoon ground ginger
salt and freshly ground pepper
1/4 cup red wine vinegar
1/4 cup safflower or vegetable oil
1/2 cup pitted black olives
1/2 cup dried apricots
1/2 cup dried figs
3 lb chicken pieces
2 tablespoons packed brown sugar
1/4 cup red wine or orange juice
1 rind of 1 orange; grated
1 garnish fresh thyme sprigs (optional)

In large bowl, combine garlic, thyme, cumin, ginger, salt and pepper to taste, vinegar, oil, olives, apricots and figs. Add chicken; cover and refrigerate overnight, turning occasionally. Transfer chicken and marinade to large shallow baking dish. Combine sugar with wine and sprinkle over chicken-marinade mixture. Cover and bake in 325°F oven for 20 minutes. Uncover and bake, basting frequently with pan juices, for 40 to 50 minutes longer or until chicken is tender. With slotted spoon, transfer chicken to serving platter; spoon fruit and olives over. Sprinkle with orange rind and garnish with thyme (if using). Pour pan juices into sauce-boat and pass separately.

Contributor: Canadian Living's Wintertime Cooking - March, 1986

Yield: 4 to 6 serving

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