Chicken with Marinated Figs and Walnuts

2 tablespoons olive oil
1 free-range chicken, cleaned, dried and cut into 8 pieces
2 onions, peeled and sliced
2 cloves garlic, peeled and crushed
1/2 teaspoon ground ginger
1/2 teaspoon salt
Several saffron threads
1 bunch fresh coriander leaves (cilantro), chopped
1 cup (250 ml) water
10 tablespoons butter
2 tablespoons honey
Marinated Figs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1 tablespoon water
1 lb (500 g) fresh figs, washed and sliced

1 cup (250 g) shelled raw walnuts, halved
Serves 6 Preparation time: 20 mins Cooking time: 1 hour 15 mins

1 To prepare the Marinated Figs, combine the spices, salt, and water in a
mixing bowl. Add the figs, toss gently, and set aside to marinate for 1 hour.
2 Combine the oil, chicken, onions, garlic, ginger, salt, saffron, and chopped
coriander leaves in a large Dutch oven or pot. Add the water, bring to a boil,
then reduce the heat and simmer for 45 minutes, stirring occasionally.
3 Melt 5 tablespoons of butter in a skillet. Drain the figs, add them to the
pan with the honey and cook gently for 7 minutes.
4 Melt the remaining 5 tablespoons of butter in another skillet. Drain the
chicken and brown each piece over medium heat.
5 To serve, arrange the chicken on a platter and pour the warm cooking
juices over the top. Garnish with the figs and sprinkle with walnut halves.

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