You will need:
- 1 whole chicken with skin , (cut into parts of breasts, thighs and legs)
- 1 lemon , sliced
- 1 lemon , juiced
- 1 tbsp ground cinnamon
- 3 cloves of garlic , minced
- 4 tbsp brown sugar
- 100 ml white wine vinegar
- 100 ml chicken stock
- 200 g dried figs , halved
- 2 sprigs of parsley , roughly chopped
- 4 tbsp olive oil
- salt
- pepper
Step 1:
For this recipe, you will need to preheat the oven to 220ºC/Gas 7
Step 2:
In the saucepan add the lemon juice, brown sugar, white wine vinegar and the chicken stock. Ensure that all of the ingredients are mixed together well.
Step 3:
Bring the saucepan to a simmer on a low heat and stir continuously until the sugar has melted. Remove the saucepan from the heat and set aside.
Step 4:
You should add the cinnamon, garlic and salt to the mixture and stir once again. Now leave the saucepan to cool and begin to prepare the chicken.
Step 5:
Evenly season the chicken with salt and pepper.
Step 6:
Place the frying pan over the hob and pour in the vegetable oil followed by the chicken pieces. Sear the meat until browned on both sides.
Step 7:
Using the roasting dish, place the lemon slices and the halved figs at the bottom and add the chicken pieces over the top. Finally, pour the mixture over everything.
Step 8:
Place the roasting dish in the oven and cook for 45 minutes (ensuring that you baste the chicken at regular intervals to avoid the chicken becoming dry). When the juices run clear, remove from the oven, baste once more and cook for a further minute.
Step 9:
Dish the chicken onto a serving plate and garnish with the sauce and a couple of sprigs of parsley. To make this meal complete, serve with fresh vegetables and a thick slice of nutritious bread to soak up the sauce.
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