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Ramadan is the 30-day Muslim observance that celebrates the month the Qur’an (the Muslim holy book) was revealed. It culminates with the holy day Eid Ul Fitr and an evening feast, which this year falls on October 12th. For 30 days prior to Eid Ul Fitr, observant Muslims fast all day and only eat dinner.
This delicious roast chicken with figs and lemon is a traditional dish served in Egypt during Ramadan. It’s has a wonderful combination of sweet and sour: the sweet from dried figs and brown sugar, and the sour from vinegar, lemon juice, and sliced lemons. It looks beautiful and the sauce goes wonderfully with bulgur (cracked wheat), the Middle East's version of rice. This is a dish that everyone can enjoy. It's special and different, yet quite easy to make.
Egyptian Fig & Lemon Chicken
(serves 4)
1 chicken, cut into eighths
1/3 cup brown sugar
1/4 cup white vinegar
1/4 cup water or chicken broth
Juice of 1 lemon
1 package (9 ounces) black mission figs
1 lemon, cut in half with each half cut in slices
2 tablespoons chopped fresh parsley
1. Preheat oven to 400 degrees.
2. In a medium size bowl, combine the lemon juice, vinegar, brown sugar, and water or chicken broth. Add the chicken pieces and coat with the liquid mixture.
3. Cut all the dried figs in half and scatter them evenly over the bottom of a large baking pan. Scatter the lemon slices over the figs.
4. Place the chicken pieces in the pan, skin side up, over the figs and lemons, and pour the marinade over the chicken.
5. Cook approximately 50 minutes, basting every 10 to 15 minutes. The chicken is done when golden brown.
6. Remove the chicken to a serving platter. Place the lemon slices and figs around the chicken and pour the sauce into a gravy boat.
7. Serve with bulgur cracked wheat (somewhat similar to brown rice), following the package directions.
For more recipes, visit www.magicalmeltingpot.com.
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