Harissa-Rubbed Chicken with Figs
by Gina Solon
- 4 chicken thighs
- 4-5 large fresh figs, sliced in half
- 4-5 large garlic cloves
- 2 tsp. harissa
- 3 Tbsp. olive oil
- 1/4 of a preserved lemon, sliced very thin
- 1/2 cup white wine
Preheat oven to 375 ̊F.
Drizzle the bottom of a medium casserole dish with a bit of the olive oil. Coat the chicken with harissa and the remainder of olive oil. In the dish, arrange the chicken, garlic, figs and preserved lemon. Pour in wine. Bake for about 1-1/2 hours.
Yield: 4 servings.