Instructions

1. Blend all spices in a large bowl and add chicken thighs, tossing to coat. Be sure to rub spices under the skin as well as all over the chicken. Allow to rest for 10 minutes. (Room temperature chicken and a very hot pan are the best ingredients for a great sear!)
2. Heat a very large skillet or Dutch oven over high heat and add 4 tablespoons of olive oil, or enough to coat the bottom of the pan.
3. Place the chicken thighs fat side down in the pan (it’s OK if they’re crowded) and cook for 10-15 minutes until well-browned. 
4. Flip chicken thighs and continue to cook another 10-15 minutes.
5. Preheat the oven to 375 degrees Fahrenheit.
6. Meanwhile, heat chicken stock in a small saucepan until small bubbles form, but not boiling. Add dried figs to stock and remove from heat. Let rest for a few minutes while figs plump.
7. When chicken is well-browned on both sides, pour in most of the chicken stock (reserve about a quarter cup for sauce in case it needs thinning) and top chicken with figs and olives. 
8. Cut the head of garlic in half along its equator (leave the skin on) and nestle both halves cut side up into the pan with the chicken. Tuck bay leaves in as well throughout the dish.
9. Cover the pan if you can and put the whole thing in the oven for 30 minutes, or until chicken is cooked through and fork-tender. 
10. Remove chicken thighs from pan and arrange on platter. Top with olives and figs. You may want to put this back in the oven (turned off) to keep it warm while you make the sauce.
11. Fish out the garlic and use a butter knife to scoop out the poached garlic and set aside. Discard garlic skin or save for stock. Spoon as much of the fat off the pan juices as you can (you don’t need to be perfect) and set aside for another use. Add the garlic back into the pan and cook down the rest of the liquid at a low boil for about 10 minutes or until reduced by at least a third. Keep stirring to scrape up any browned bits at the bottom and add a splash or two of reserved stock if it needs thinning. When ready to serve, remove bay leaves to use as garnish, and add 2 tablespoons of butter to the sauce. Stir until silky and smooth.