The fresh fig season will be over soon so we’re eating figs as often as possible. Here I serve them as a salad with garlicy roasted chicken pieces. This is very easy – cook it for Mother’s Day – preparation only takes a few minutes.
Ingredients (for 4)
For the Chicken
4 chicken Marylands or 8 chicken thighs, bone in
5-6 cloves garlic, peeled and roughly chopped
1 tbsp fresh rosemary leaves, roughly chopped
Couple of sprigs of thyme, leaves stripped off
1 tsp salt Freshly ground black pepper
1 tsp sweet paprika (not smoked)
4 tbsps olive oil
Approx ½ cup medium/dry sherry
Extra sprigs of thyme and rosemary
For the Salad
1-2 figs (depending on size) per person, cut into eighths
1 small red onion, peeled and finely sliced
1 tbsp sherry vinegar
2 tbsps medium/dry sherry
2 tbsps olive oil
½-1 tsp liquid honey (optional)
Handful of slivered almonds, toasted
Handful of fresh mint leaves, finely sliced lengthwise
Pinch of salt
Heat the oven to 180°C. Place the garlic, rosemary leaves, thyme leaves and salt in a mortar and pestle (or food processor) and pound to a paste. Mix in the paprika, pepper and olive oil.
Rub this mixture all over the chicken pieces. Place the chicken in an oven dish, tuck the extra thyme and rosemary around the pieces. Pour the sherry into the dish (not over the chicken otherwise the garlic paste will come off).
Bake in the oven for 45-60 hours or till the juices run clear. Halfway through cooking baste the chicken with the pan juices. To ensure it browns nicely you might want to drizzle with a little extra olive oil. Once cooked let it rest for about 5 minutes.
About 30 minutes before you’re ready to serve the chicken, make the salad. Place the fig pieces, onion, sherry, sherry vinegar and olive oil in a bowl. If the figs aren’t very sweet then also mix in some liquid honey. Once the chicken is ready add the mint, pinch of salt and slivered almonds to the salad and serve at once.