1½ kg chicken
300g dried figs
150g pine cones
4 slices of bread in crumbs
Sunflower seed oil
This recommended recipe brings together Greek roots with American corn and the national Portuguese drink. To begin with, prepare the filling of the chicken.
Cut half of the figs into large pieces and mix them with half of the pine cones, with the bread crumbs, and the scrambled egg, a pinch of cinnamon, salt and pepper.
Fill the chicken and sew it by means of a string so that it does not open during baking.
Brown the chicken with butter in a large saucepan after adding three spoonfuls of sunflower seed oil, until the chicken browns at all sides.
Add the chopped onion, together with the rest of the figs and the rest of pine cones.
Pour Porto into the saucepan, put the corn and finish with salt and pepper.
Leave this dish on low fire for 50 minutes. If the chicken absorbs all of the Porto, add some more.
Serve with white rice, basmati or Thai.
Preparation: 15-30 minutes
Cooking: 45-60 minutes