This is a roast chicken recipe with a tasty difference.
I love the addition of dried and fresh figs. Straightforward to make, this can be prepared in advance so definitely an excellent choice for the forthcoming gatherings over Yom Tov.
Preparation Time: 15 minutes
Cooking Time: 45 minutes
8 portions bone-in, skin-on chicken thighs
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons dried paprika – smoked or regular
2 tablespoons olive oil
4 tablespoons red wine vinegar
Large pinch chilli pepper flakes
2 teaspoons cornflour
1 large white onion -peeled and thinly sliced
2 large shallots- peeled and thinly sliced
8 cloves garlic whole with skin on
2 tablespoons fresh thyme leaves
8 dried figs, stalk end removed and soak in boiling water for 10 minutes, drained before use.
Garnish: 8 fresh figs – trim stalks off, cut in half, sprigs of fresh thyme leaves, 2 tablespoons toasted split almonds
Preheat oven to 200°C.
In a small bowl, whisk together the vinegar, water, honey, chilli pepper flakes and cornflour. Set aside.
Sprinkle chicken on both sides with salt, paprika and black pepper.
Heat oil in a large ovenproof frying pan over medium-high heat until hot.
Place chicken skin side down. Brown until skin is deep golden and crisp, 8 to 10 minutes. Turn over and brown the other side, 2 to 4 minutes more. Transfer chicken to an ovenware dish and set aside.
Add onions and shallots to the frying pan and sauté until translucent, 5 minutes. Add whole garlic and cook 1 minute more. Add cornflour mixture and chopped thyme. Cook until the mixture thickens, 1 to 2 minutes.
Add dried figs and sauce to the ovenware dish and roast in the oven until figs soften and caramelize slightly and meat is no longer pink at bone, about 20 minutes.
Stir the fresh figs into the cooked chicken dish.
Garnish with sprigs of fresh thyme and toasted almonds.