Chicken breasts stuffed with chorizo and dried figs

recipe

Chicken breasts stuffed with chorizo and dried figs

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This is a classic, delicious dish from the Spanish island of Majorca. If you like, you can prepare the chicken stock and the figs on the day before you plan to cook and serve the dish

Ingredients

6 chicken breasts, with bones to make stock
200g dried figs, stalks removed and cut into quarters
75ml anis liqueur or spirit
100g lard (or 25g for the lower fat version)
1 large mild onion, peeled and thinly sliced
2 or 3 sprigs of parsley, finely chopped
2 garlic cloves, peeled and crushed
250g chorizo, diced
6 large Swiss chard or cabbage leaves
flour
salt
freshly ground black pepper
150ml dry amontillado or oloroso sherry
1 bay leaf

Serves: 6

Directions

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Preheat the oven to //gas mark Chop the chicken bones and put them in a saucepan of water. Bring to the boil, skim the foam from the surface, and simmer. Reduce until you have about l of stock.
Place half the figs in a bowl, cover with anis, and leave to macerate for six hours. Remove the figs from the liqueur and dry with paper towels.
Melt the lard and gently cook the onions in it. (Use a non-stick frying pan if you are planning to use just g of lard.) Add the soaked figs, parsley, garlic and of the chorizo. Mix well.

Source: Frances Bissell