Ingredients

2 chickens (2 and a half to 3 pounds each), cut into 8 pieces each

6 large cloves garlic, finely minced

2 tablespoons dried thyme

1 tablespoon ground cumin

1 tablespoon ground ginger

1 teaspoon salt

1/2 cup red wine vinegar

1/2 cup best-quality olive oil

4 teaspoons green peppercorns (packed in water), drained

1 cup imported black olives

1 and a half cups dried apricots

1 cup dried small figs or large fig pieces

1/4 cup packed brown sugar

1/2 cup Madeira

1 cup large pecan pieces

Grated zest of 2 lemons

Preparation

1.One day before serving, combine the chicken, garlic, thyme, cumin, ginger, salt, vinegar, oil, peppercorns, olives, apricots, and figs in a large bowl. Marinate covered in the refrigerator overnight. Remove the bowl from the refrigerator 1 hour before cooking. Preheat oven to 350 degrees Fahrenheit Arrange the chicken in a single layer in a large shallow baking pan. Spoon the marinade mixture evenly over the chicken. Sprinkle with the sugar and pour the Madeira between the pieces. Cover the pan with aluminium foil and bake for 20 minutes. Remove the foil and bake, basting frequently with the pan juices, until the juices run clear when a thigh is pierced with a sharp skewer, 40 to 50 minutes. Using a fork and slotted spoon, transfer the chicken, olives, and dried fruit to a large serving platter. Drizzle with a few large spoonfuls of the pan juices and sprinkle with the pecans. Sprinkle the lemon zest over all. Pass the remaining pan juices in a sauceboat. (6 portions)