Braised Mediterranean Chicken

Braised Mediterranean Chicken
Photo by Scott Phillips


  • 1 butternut squash (about 1-½ pounds), peeled and cut into ¾-inch dice
  • ½ cup pomegranate seeds (from about ½ pomegranate)
  • 1 tablespoon fresh lemon juice; more if needed
  • ¼ cup olive oil
  • Kosher salt and freshly ground black pepper
  • 1 cup coarsely chopped fresh flat-leaf parsley; plus another ¼ cup for garnish
  • 14 ounces (1-¾ cups) homemade or canned low-salt chicken broth
  • + 12 more ingredients
    • Savory Lemon Garnish, gently rinsed
    • 6 cloves garlic, peeled and smashed
    • 2 medium onions, finely diced (about 2-½ cups)
    • 2 chickens (3 pounds each), rinsed and patted dry
    • 2 medium tomatoes (about 1-¼ pounds total), cored, seeded, and cut into ½-inch cubes (about 3 cups)
    • 1 cup dried Black Mission figs (about 15)
    • 6 drops Tabasco or other hot sauce; more to taste
    • Couscous with Chickpeas & Pistachios
    • 2 cinnamon sticks (3 inches long each)
    • 1 teaspoon ground cumin
    • ¼ teaspoon saffron threads, crumbled
    • 1 cup coarsely chopped fresh cilantro

Soak the dried figs in 1/2 cup boiling water for 30 minutes. Cut each chicken into six or eight pieces, reserving the backs for a soup or stock. Season the chicken parts with salt and pepper. In a Dutch oven or a large, heavy pot, heat the olive oil over medium-high heat and sauté as many chicke...

View full recipe at Fine Cooking


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