PAN-ROASTED SPICED CHICKEN WITH FRESH FIGS AND PORT

PAN-ROASTED SPICED CHICKEN WITH FRESH FIGS AND PORT image

Categories Chicken

Yield serves 6

Number Of Ingredients 13

Previous Next

2 teaspoons ground coriander
1 teaspoon ground cardamom
1 teaspoon black pepper
¼ teaspoon cayenne pepper
1 tablespoon kosher salt
6 skin-on, bone-in chicken breast halves
3 tablespoons olive oil
1 pint fresh figs (about 12), halved lengthwise
2 shallots, thinly sliced
6 cloves fresh garlic, sliced
1 unpeeled lemon, sliced (about 9 slices)
1 cup port wine
¼ cup fresh flat-leaf parsley leaves for garnishing

Steps:

Preheat an over to 375 degrees F. In a small bowl, mix the spices and salt. Lay the chicken on a baking sheet, piece of waxed paper, or plastic wrap and sprinkle each piece liberally on both sides with the spice mixture. In a large nonstick skillet or sauté pan, heat the oil over medium-high heat until hot. Saute half of the chicken for about 3 minutes on each side, or until the skin is deep golden brown and crispy. As the pieces are browned, place them, skin-side up, in a 9-by-13 inch roasting pan. Repeat with the remaining chicken. Pour off any excess oil, then sauté the figs, shallots, garlic, and lemon for about 1 minute. Add the port and stir to scrape up the browned bits on the bottom of the roasting pan, pouring it around, not over, the chicken to keep the browned crust intact. Roast for about 40-45 minutes, or until the chicken is opaque throughout and nicely browned on the outside, with an internal temperature of 160 degrees F. Transfer the chicken to a platter or individual plates. Using a slotted spoon, retrieve the figs, shallots, garlic, and lemon slices from the sauce and distribute them over the chicken. Place the roasting pan on a burner on high heat and cook to reduce the sauce to about ¾ cup. Taste the sauce for seasoning, adjust if needed, then drizzle the sauce over the chicken and goodies. Scatter with parsley leaves for garnish.