| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | 4 | Servings | ||
INGREDIENTS
| 2 | Chickens, 2 1/2 to 3 pounds | |
| each | ||
| 1 | c | Flour |
| 6 | T | Virgin olive oil |
| 8 | Shallots, quartered | |
| 1 | c | Dried figs, julienne |
| 1 | c | Green olives |
| 1/2 | c | Orange flower water |
| 3 | c | Chicken stock |
| 2 | Bay leaves | |
| 1 | t | Cumin seeds |
| 4 | T | Honey |
| 4 | T | Flour |
| 5 | T | Butter, room temperature |
INSTRUCTIONS
Cut each chickens into 8 pieces: 2 drum sticks, 2 thighs, 2 wings, 2/3 of a breast plus 1/3 of a breast. Set aside livers. Season with salt and pepper and dredge in flour. Heat oil in 19 inch saute pan until just smoking and add chicken pieces. Brown all over and remove. Add shallots, figs and olives and cook, scraping bottom of pan with wooden spoon. Add orange flower water and chicken stock and bring to a boil. Add bay leaves and cumin and return chicken pieces and livers to pan. Lower heat to high simmer and cook for 30 minutes uncovered. Taste broth for seasoning and add honey. Mash livers finely with fork and return to sauce. Mix flour and butter together to form a paste. Add 3 tablespoons of butter to flour mixture and whisk to allow a smooth sauce to develop. Cook 10 more minutes and serve. Yield: 4 servings NOTES : Recipes Copyright Mario Batali 1997. All rights reserved. Recipe by: MEDITERRANEAN MARIO #ME1A19 Posted to MC-Recipe Digest by Sue <suechef@sover.net> on Feb 12, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1388
Calories From Fat: 198
Total Fat: 22.6g
Cholesterol: 43.6mg
Sodium: 669.1mg
Potassium: 3240.7mg
Carbohydrates: 272.4g
Fiber: 33.4g
Sugar: 100.6g
Protein: 38.2g