recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
2 tsp kosher salt
1 tsp freshly ground black pepper
1/2 tsp cayenne pepper
1 tsp cumin
2 tsp grated lemon zest
8 large, boneless, skinless chicken breasts
16 fresh figs
2 bay leaves
16 whole cloves garlic, peeled
2 cups sliced yellow onion
2 cups dry red wine
Juice of 1 lemon
1/2 cup fresh chopped parsley
the oven to 350º.
a shallow dish or pie plate, combine the flour,
salt, pepper, cayenne pepper, cumin and lemon
zest. Dredge the chicken in the flour mixture.
the seasoned chicken breasts in a large baking
the figs, bay leaves and whole peeled garlic
cloves on and between the chicken breasts.
the onion slices over the chicken. Pour the
wine over the onions.
the dish with foil and bake about 30 to 40 minutes
or until the chicken is cooked through.
from the oven, sprinkle with the lemon juice
and parsley and serve.