Recipe: Chicken Fricassee with Dried Figs, Olives and Honey

Chicken Fricassee with Dried Figs, Olives and Honey

2 med Chickens, (2 1/2 to 3 pounds each)
1 cup Flour
6 tbl Virgin olive oil
8 x Shallots, quartered
1 cup Dried figs, julienne
1 cup Green olives
1/2 cup Orange flower water
3 cup Chicken stock
2 x Bay leaves
1 tsp Cumin seeds
4 tbl Honey
4 tbl Flour
5 tbl Butter, room temperature

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