Recipe: Chicken Fricassee with Dried Figs, Olives and Honey

Chicken Fricassee with Dried Figs, Olives and Honey

2 medium chickens (2 1/2 to 3 lbs ea)
salt to taste
freshly-ground black pepper to taste
1 cup flour
6 tbsp virgin olive oil
8 shallots cut into quarters
1 cup dried figs cut into julienne
1 cup green olives
1/2 cup orange flower water
3 cup chicken stock
2 bay leaves
1 tsp cumin seeds
4 tbsp honey
4 tbsp flour
5 tbsp butter room temperature

Cut each chicken 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.

This recipe yields 4 servings.