4 whole chickens (2 and 1/2 pounds each), each cut into eighths

12 large cloves garlic, finely minced

3 tablespoons dried thyme

1 tablespoon ground cumin

2 teaspoons ground ginger

1 teaspoon salt

1 cup Tonnelli Red Wine Vinegar

1 cup best quality olive oil

8 teaspoons green peppercorns, soaked in water and drained

2 cups Gefen Whole Pitted Black Olives

3 cups dried apricots

2 cups dried small figs

1/2 cup packed brown sugar

1 cup Alfasi Cabernet Sauvignon or other good red wine

2 cups large pecan pieces

grated zest of 4 lemons