Baked Figs ...What the Fig did I do ???

Returning to my commitment of trying new variations with fruits as I had promised on my poached pears post, this time I tried something with figs. More than anything, it was my curiosity. I had always eaten dried figs and used it in my cooking, but had never ventured to even taste fresh figs. Everytime that I went to the grocery store, a pack of fresh packed figs stared me in my face...begging to be tried (:-D).
Verdict - I think figs are an acquired taste ...atleast for me.

Ingredients:

Fresh Figs (Stemmed and quartered) - 4-6 Numbers
Sugar - 3 Tblsp
Honey - 4 Tblsp
Whisky - 90 ml
Butter - 1 Tblsp
Ginger - 1 Tsp

Method:
1. Melt butter in a pan and add in whisky, ginger, honey and water. Stir till honey dissolves and the mixture thickens a bit.
2. Dip the fig pieces in this liquid ...er...sauce :-) . Keep aside. ( This is to moisten the figs ... I typically soak them for a good 5 mins to let them soak in the liquid and retain some of it ).
3. Pour the sauce in a shallow baking dish.
4. Roll the figs in sugar to coat them. Put them in the baking dish.
5. Bake at 200^o for 10 mins or till sugar has caramelized and set in.
6. Serve hot or cold with ice cream, with the sauce ladled on top.

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Hyderabadi Anjeer Murgh ( Chicken in figs gravy)

Last week in Delhi, came across this which my father had picked up while he was in Hyderabad. Strange, considering I never came across this either on my visit to the restaurants in Hyderabad or a mention of it from my true blue Hyderabadi friends.

Tried it out, and it was extremely easy to make. The only variation being that I also added the figs to the marinade.

Ingredients:
Chicken - 500 gms ( Cut into small pieces)
Cumin Seeds - 1 tsp
Red Chillies - 4 ( cut into pieces)
Dry Figs - 4
Onion Paste - 2 Onions
Oil - 100 ml
Salt - To taste

Marinade:
Thick Curd - 1 Cup
Chilli Powder - 1.5 tsp
Salt - 1.5 tsp
Garam Masala - 1.5 tsp ( make your own here)
Ginger-Garlic Paste - 2 tsp
Almond Powder - 1 Tblsp
Cashewnut Powder - 1 Tbslp
Green Chillies - 4 (Slit)
Saffron - few strands
Corriander Seed Powder - 2 Tsp
Cumin Seed Powder - 2 tsp
Finely Chopped Figs - 2

Method:
1. Mix all ingredients for the marinade into a smooth batter.
2. Apply to Chicken and leave aside for 2 hours.
3. Heat Oil. Add Cumin seeds, Red Chillies and figs. Fry for 2 minutes.
4. Add onion paste and fry till golden brown.
5. Add Chicken pieces alongwith marinade.
6. Cover and simmer for 20 minutes or till done.
7. Serve hot with Steamed Rice.

Note: Add in a little water while cooking if desired.

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