1. Sprinkle drumsticks with salt and pepper and brown on both sides in heated oil in a big non-stick skillet, about 12 minutes. Remove drumsticks from skillet and arrange in a single layer in an ovenproof glass pan, about 7-by-12-inches (18x30.5 cm).
2. To the remaining oil in the skillet, sauté onion until transparent, about 5 minutes. Then add garlic and figs, and stir for a minute. Add tomato sauce, broth or water, coriander, salt, and pepper. Bring to a quick boil, stirring occasionally, about 5 minutes.
3. Pour onion mixture all over the drumsticks, then bake, uncovered, in the preheated oven for about 35 minutes, or until chicken is tender, and sauce is nicely thickened.
Garnish with chopped parsley. I usually serve it with rice.
