INGREDIENTS

INSTRUCTIONS

Season the flour with salt and pepper then add the chicken pieces to a
plastic bag with the flour and seal. Shake vigorously to coat all the
chicken pieces evenly with the flour.  Add the oil to a large pot and
add as many of the chicken pieces as  will fit comfortably and saut
over a high heat until the chicken is  brown on all sides. Remove the
browned pieces and add more oil if  necessary, cooking the remaining
pieces. Remove and keep warm.  To the pan in which the chicken was
cooked in, add the onions and  garlic and saut until golden and tender,
about 10 minutes. Stir in  the chicken stock, 1/2 the coriander and the
lemon juice and zest and  bring to the boil.  Add the figs and chicken
with any accumulated juices to pot. Cover and  simmer until the chicken
is tender, about 35 minutes.  Using slotted spoon, transfer chicken to
bowl and cover with foil to  keep the chicken warm. Boil juices in pot
until thickened to a sauce  consistency, about 5 minutes. Season to
taste with salt and pepper.  Pour the sauce over the chicken. Sprinkle
remaining coriander over and  serve with lemon wedges.  Converted by
MC_Buster.  Per serving: 6960 Calories (kcal); 505g Total Fat; (66%
calories from  fat); 524g Protein; 43g Carbohydrate; 2716mg
Cholesterol; 9357mg  Sodium Food Exchanges: 0 Grain(Starch); 72 1/2
Lean Meat; 4 1/2  Vegetable; 1/2 Fruit; 55 1/2 Fat; 0 Other
Carbohydrates  Converted by MM_Buster v2.0n.

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