INGREDIENTS

* 1 (3 pound) whole chicken
* 1/2 cup olive oil
* 1 cup red wine
* 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

DIRECTIONS

1. Mix together 1/2 cup olive oil, wine mixed with salt, chopped leek, dill, rose petals, coriander, and black pepper.
2. 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.
3. 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.
4. 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.