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Recipe for :

Chicken with Figs

This 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.

Being 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.


1/2 cup flour
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

  • Preheat the oven to 350º.
  • In a shallow dish or pie plate, combine the flour, salt, pepper, cayenne pepper, cumin and lemon zest. Dredge the chicken in the flour mixture.
  • Arrange the seasoned chicken breasts in a large baking dish.
  • Distribute the figs, bay leaves and whole peeled garlic cloves on and between the chicken breasts.
  • Arrange the onion slices over the chicken. Pour the wine over the onions.
  • Cover the dish with foil and bake about 30 to 40 minutes or until the chicken is cooked through.
  • Remove from the oven, sprinkle with the lemon juice and parsley and serve.

Serves 8

Martin James