Braised Chicken with Dried Apricots & Figs

I, like everyone else in North America right now, am a bit obsessed with Yottem Ottolenghi. My copy of “Jerusalem” is littered with so many post-it notes that it resembles something from “A Beautiful Mind”. I have turned to Yottem on many a special occasion and my sister’s birthday was no exception.¬†After mixing and matching dishes from “Jerusalem” and “Plenty”, his vegetarian offering, I had it sorted. We would celebrate with a menu of Braised Quail with Dried Apricots, Steamed Rice with Herbs, and Roasted Beet And Fennel Salad.

The first time I make a dish, I normally follow the recipe religiously. However, when I caught myself pondering whether or not the spices would be better toasted, I knew I was going rogue.

Braised Cornish Game Hens with Apricots and Figs

Braised Chicken with Dried Apricots and Figs
(adapted from “Jerusalem”)

  • 2 Corish Game Hens, butterflied and halved down the breast bone. You can just as easily use a chicken, quartered.
  • 1.5 tsp ground cumin
  • 1.5 tsp fennel seeds, lightly crushed
  • 1.5 tsp dried chile flakes
  • 0.5 tsp coarse salt
  • healthy dose of ground pepper
  • 2 Tbsp olive oil
  • 1/4 c dried apricots, sliced
  • 1/2 c dried figs, sliced
  • 1/8 c raisins
  • 1.5 Tbsp sugar
  • 2 Tbsp tamarind paste
  • juice from 1/2 lemon
  • 1 Tbsp fresh thyme leaves
  • 1/2 c white wine
  • 1 c water
  • Fresh flat-leaf parsley and a squeeze of lemon juice to finish

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