1 chicken, cleaned and halved
1 1/2 tsp. Ras al Halnout
1 tsp. sea salt
a sprinkle of med. grind black pepper
1 8-oz. jar preserved figs
Dry the chicken well and rub with all but the figs. Place in casserole in smoker and smoke at 225 for 1 hour using about a half ounce of wood and the rind of an orange.
Remove from smoker, drain any juices, and smother with the figs. Cover, bake at 350 for 1 hour, or until juices run clear.
Served two tonight, but more like 4 with a lot of sides. We had a brown rice blend cooked in the giblet broth with snipped dates.
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