Kotopoulo Me Sika Chicken With Figs In Red Wine

KOTOPOULO ME SIKA (CHICKEN WITH FIGS IN RED WINE)



Kotopoulo Me Sika (Chicken with Figs in Red Wine) image

Make and share this Kotopoulo Me Sika (Chicken with Figs in Red Wine) recipe from Food.com.

Recipe From food.com

Provided by Ian Carol Rice

Categories     Whole Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

1 5/8 kg chicken, skinned, excess fat removed and cut into pieces, giblets reserved (3 1/2 lb)
1 teaspoon coriander seed, freshly ground
1/4 teaspoon cayenne pepper
1/2 teaspoon cumin, ground
1/2 teaspoon black pepper, ground
salt
175 g onions, thinly sliced (6 oz)
6 -10 cloves garlic, whole (to taste)
2 bay leaves
10 fresh figs
250 ml mavrothaphne (8 fl oz) or 250 ml ruby port (8 fl oz)
lemon, juice and zest of, finely grated
15 g flat leaf parsley, finely grated

Steps:

  • Arrange the chicken pieces and giblets in a heavy roasting dish.
  • Sprinkle with the spices and salt and massage into the flesh.
  • Distribute the onions, garlic, bay leaves and figs over and between the chicken pieces, pour in the wine and cover.
  • Cook in an oven preheated to 180 C/350 F/Gas 4 for about 50 minutes, until the chicken is barely tender.
  • Stir in the lemon zest and juice and return to the oven until almost falling from the bones - another 10-I5 minutes.
  • If there is an excess of liquid, leave off the cover for this part of the cooking.
  • Sprinkle with parsley and serve with saffron

KOTOPOULO ME PILAFI (CHICKEN WITH RICE CASSEROLE)



KOTOPOULO ME PILAFI (CHICKEN WITH RICE CASSEROLE) image

Recipe From epicurious.com

Categories     Soup/Stew     Chicken     Stew     Quick & Easy     Dinner     Healthy

Yield 4 People

Number Of Ingredients 12

1 large free-range chicken, jointed
1 tablespoon thyme
1400 gr. can tomatoes
4 tablespoons olive oil
300 ml water
salt
black pepper
1 large onion, thinly sliced
2 cloves garlic, peeled and thinly sliced
180 gr. long-grain rice, rinsed and drained
1 tablespoon oregano
some chopped parsley

Steps:

  • Rinse and dry the chicken pieces. Place the oil in a wide saucepan and, when hot, fry the chicken pieces on both sides until they become golden. Take the chicken out, add and fry the onion and garlic until they are pale brown. Add the oregano, thyme, tomatoes and water, pressing them with a wooden spoon to break them up. Bring to the boil. Season with salt and pepper, add the chicken pieces, cover and cook slowly for about 1 hour. Stir from time to time and turn the chicken pieces over. When cooked, take the chicken pieces out and, while the sauce is boiling, add the rice, more seasoning and some of the parsley. Stir to amalgamate the tomato sauce and the rice well, cover and simmer very gently, without stirring and disturbing the rice again, for approximately 10 minutes, until the rice feels cooked but is still a little hard. If needed, add a little hot water during the cooking. Replace the chicken pieces on top of the sauce, cover the saucepan first with a tea towel and then its lid and let it stand for 5 minutes before serving, so that the rice still cooks in its steam and fluffs up. Then sprinkle with the remaining parsley. The chicken can be cooked in advance but the rice should be added just before it is to be eaten, otherwise it may become soggy. If the chicken has been cooked in advance, bring back to the boil, place the chicken pieces on a plate, add the rice in the boiling sauce and proceed as above.

FIGS POACHED IN RED WINE



Figs Poached in Red Wine image

This recipe features dried figs, which can be found year-round, poached in wine, for a delicious winter dessert.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h20m

Number Of Ingredients 4

1 package (10 ounces) dried Calimyrna figs, (1 1/2 cups, packed)
1 bottle (3 cups) red wine
1/3 cup sugar
Zest of 1 orange

Steps:

  • In a medium saucepan, combine all ingredients and bring to a boil, stirring occasionally. Reduce heat; simmer, covered, until figs are easily pierced with the tip of a sharp paring knife, 45 minutes to 1 hour.
  • With a slotted spoon, transfer figs to a bowl; simmer remaining liquid until reduced to about 1/3 cup, 3 to 5 minutes (liquid should look syrupy and coat the back of a spoon). Pour through a fine-mesh sieve over figs, and let cool slightly. (If refrigerating, bring to room temperature before serving.) Serve figs and syrup over ice cream or whipped ricotta cheese, if desired.

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