pullum frontonianum (apicus chicken)

Ingredients

• Servings: 4
• 1 (3 pound) whole chicken
• 1/2 cup olive oil
• 1 cup red
• 1 teaspoon salt
• 1 leek, bulb only, chopped
• 1/4 cup chopped fresh dill weed
• 1/3 cup saturei (dried rose petals)
• 2 tablespoons ground coriander seed
• 1/2 teaspoon ground black pepper
• 2 tablespoons olive oil
• salt to taste
• 1/2 cup syrup from canned figs

Recipe

• mix together 1/2 cup olive oil, mixed with salt, chopped leek, dill, rose petals, coriander, and black pepper.
• heat 2 tablespoons olive oil in a large pan. fry whole chicken over medium heat. add about half of the seasoning mixture, and continue to fry until chicken just starts to change color.
• place chicken in a baking dish large enough to hold it along with the seasoning mixture--both what was in the pan and what you didn't use. rub the bird with the mixture for a minute or so.
• bake at 425 degrees f (220 degrees c) for 1 hour, occasionally basting with the seasoning mixture. the chicken will look almost burnt when done. moisten a plate with fig syrup, place chicken on it. season with salt and pepper.