Recipe: Fricassee of chicken & figs

This little red rice has a delicious earthy flavour with a little nuttiness.
Aaron McLean

This little red rice has a delicious earthy flavour with a little nuttiness.

Serves: 6

2 tablespoons olive oil
1 red onion, finely chopped
2 sticks celery, finely chopped
2 cloves garlic, chopped
1 cup Camargue red rice (available from good supermarkets)
1 teaspoon salt
1 3/4  cups chicken stock or water
70g slivered almonds, toasted
1/2 cup flat-leafed parsley, coarsely chopped

1. In a medium saucepan heat the oil and gently sauté the onion, celery and garlic until soft. Add the rice and stir to coat in the oil. Add the salt, chicken stock or water and bring to the boil. Reduce the heat to a gentle simmer, cover and cook for 45 minutes then turn off the heat and leave to steam for 10 minutes. Toss the almonds and parsley through just before serving.

2 tablespoons flour
1 teaspoon sweet smoked paprika
1/2  teaspoon salt
1/2  teaspoon freshly ground black pepper
2 tablespoons olive oil
1 chicken, cut into 8 pieces, rinsed and dried
1/2  cup white wine
1 cup chicken stock
200g dried figs, halved

1. Mix the flour, paprika, salt and pepper together then coat the chicken pieces with the mixture.

2. Heat the oil in a casserole dish and brown the chicken pieces until golden. Add the wine and chicken stock, bring to the boil, add the figs, then gently simmer covered for 30 minutes. Serve in wide bowls with some of the sauce and the pilaf alongside.

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