Daisy Martinez's Chicken with Figs Recipe?

Question

I just finished watching the program and did not write the recipe.
Does anyone have her recipe for the dish?
If you can also include the recipe for the rice I will thank you even more.
Thanks in advance.

Thank you for the responses so far. These are not what I am looking for. The rice (without the corn) is right on however.

If someone can find her chicken recipe I will be grateful.

Answer 1

I'm not sure this is Daisy's, but maybe it's close to what you remember.

Braised Chicken with Cilantro, Lemon, and Dried Figs

Recipe By :Bon Appetit December 1996
Serving Size : 4

all-purpose flour
3 1/2 pounds chicken -- cut up, without skin
4 teaspoons olive oil
2 cups onion -- chopped
3 large garlic cloves -- minced
14 1/2 ounces low sodium chicken broth
1/2 cup fresh cilantro -- chopped
2 tablespoons fresh cilantro -- chopped
2 tablespoons fresh lemon juice
8 dried figs -- stems removed, cut in half

Place flour in large resealable plastic bag. Season flour with salt and pepper. Add chicken to bag; seal bag. Shake bag to coat chicken lightly with flour.

Heat 2 teaspoons oil in large nonstick pot over medium-high heat. Working in batches, add chicken and sauté until brown on all sides, about 7 minutes per batch. Transfer chicken to plate. Add remaining 2 teaspoons oil to pot and reduce heat to medium. Add onions and garlic and sauté until golden and tender, about 10 minutes. Stir in broth, 1/2 cup cilantro and lemon juice and bring to boil. Add figs and chicken with any accumulated juices to pot. Cover and simmer until chicken is tender, about 35 minutes.

Using slotted spoon, transfer chicken to bowl and cover with foil to keep warm. Boil juices in pot until thickened to sauce consistency, about 5 minutes. Season to taste with salt and pepper. Pour sauce over chicken. Sprinkle remaining 2 tablespoons cilantro over and serve with lemon wedges.
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I did find her site & a rice recipe. You can also contact her there. Good luck.

http://www.daisycooks.com/pages/recipes_main.cfm



Yellow Rice with Corn
Arroz Amarillo con Maiz

1/2 cup Achiote Oil (see "Staples") 1/2 cup Sofrito (see "Staples") 2 cups fresh or frozen corn kernels 1/2 cup alcaparrado or coarsely chopped pimiento-stuffed olives 2 to 3 tablespoons salt 1 teaspoon ground cumin 1 teaspoon ground black pepper 2 bay leaves 3 cups long grain white rice Homemade or canned chicken broth as needed (about 4 cups)


1. Heat the achiote oil in a heavy 4- to 5-quart pot with a tight-fitting lid over medium heat. Stir in the sofrito and cook until most of the water is evaporated. Add the alcaparrado or olives, salt, cumin, pepper, and bay leaves, stirring to combine. When the mixture is bubbling, add the rice, stirring to coat and to fix the color to the rice. Pour in enough chicken broth to cover the rice by the width of two fingers. Bring to a boil and boil until the broth reaches the level of the rice.


2. Stir the rice once, reduce the heat to low, cover, and cook for 20 minutes, without opening the pot or stirring. Gently fluff the rice up by scooping the rice from the bottom to the top. Serve hot.

Answer 2

This was translated for me but I think you can figure it out
INGREDIENTS

1.500 kg chicken
100 gr. jamón of York<< 16 fresh higos<<<<< 1 onion
1 C. pinions<<< 2 C.s honey
1 C. citron vinegar<<< 40 gr. mantequilla<<<<< 1 C. oilsalt and pepper
PREPARATION

To warm up the furnace to 180º. To fry the cut liver to pieces and to later mix them with the pinions, jamón, also cut to pieces, and 4 cut higos. Salpimentar. To put this farce in the interior of the chicken, to sew it and to put it in a lubricated source and to enter it the furnace. After 30', to give returned and to add the onion him cut to rodajas to the source. To continue the baking, watering the chicken with its juice and adding water if it were necessary. To dissolve the honey in the vinegar, to cut the remaining higos in quarters. Passed others 20', to give the return to the chicken and to put the higos in the source. To paint the chicken with the honey mixture. To distribute the rest on the higos and to distribute pieces of mantequilla superficially. To leave finishes to the baking 10' more.
For 4 people
C = sopera spoonc = dessert spoon c.c. = coffee spoon 5'=5 minutes