Pullum Frontonianum (Apicus Chicken)

Ingredients

• 0.5 cup syrup from figs canned
• 0.3 cup dill weed fresh chopped
• 2 tablespoons ground coriander seed 
• 0.5 teaspoon ground pepper black
• 1  leek chopped
• 2 tablespoons olive oil 
• 1 cup red wine 
• 4 servings salt to taste
• 3 pound meat from a rotisserie chicken whole
• 0.3 cup saturei dried ( rose petals)
• 0.3 cup saturei dried ( rose petals)

Equipment

• frying pan
• oven
• baking pan

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.
3. Add about half of the seasoning mixture, and continue to fry until chicken just starts to change color.
4. 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.
5. 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.