preparation time: 45 minutes
cooking time: at least 45 minutes
emergency contact: carol
Quantities will depend somewhat on the size of your vessel.
chicken thighs – 6
tomato sauce – several cups (this version or any other)
dried figs – 10
wine
mixed vegetables – 3 to 4 cups (Brussel sprouts, bell peppers, small potatoes, squash, etc.)
saffron
sugar
sea salt
freshly ground pepper
Maggi sauce
Soak 10 (or more) dried figs in hot water. Use scissors to cut them up into small pieces. At the same time, soak several strands of saffron in hot water and set aside for later use (at least 20 minutes later).
Rinse the chicken thighs and pat them dry. Season them with salt and pepper. Dredge them in flour, making sure to shake off any excess flour. Brown the thighs over medium high heat, about 3 minutes for each side. Put the chicken in a Dutch oven. Pour in tomato sauce to almost cover the chicken, add some wine and boil. Once boiling, turn the heat down to low (high heat will toughen the meat).
Add the figs, saffron, and your mixed vegetable chunks of choice. Add sea salt, Maggi sauce, sugar or syrup, and freshly ground pepper to taste.
Cover and cook for approximately 45 minutes. You may need slightly more or slightly less time depending on your stove, but once the chicken is very tender, the dish is done. If you prefer a thinner sauce, you can add some chicken broth during cooking to achieve the desired consistency.
Related recipes: Crispy, tender chicken legs, Herbed lemon chicken thighs
