This dish is so spectacular! The fruit plumps, the chicken is tender and moist. It is truly one of my favorite meals! Remember to marinate overnight.

1. Place the chicken pieces in a large sealable plastic bag and add the thyme, sage, cumin, ginger, garlic, salt, vinegar, oil, peppercorns, olives, figs and apricots. Close the bag, shake to blend and refrigerate overnight.
2. In a shallow baking dish, arrange the chicken pieces in a single layer.
3. Spoon the marinade over the chicken. Sprinkle with the brown sugar and pour the Madeira over the chicken.
4. Cover the pan with foil and bake at 350°F for 25 minutes.
5. Remove the foil and continue to bake about 45 minutes longer or until the dark meat is cooked through. Baste often
   with the pan juices.
   

1. To serve, transfer the chicken pieces to a large serving platter.
2. Using a slotted spoon, place the olives and fruit on top of the chicken.
3. Squeeze the lemon over the chicken and sprinkle with chopped parsley. Pass the remaining pan juices in a sauceboat at the table.