![Sticky Asian Fig and Cranberry Chicken](/on/demandware.static/-/Sites-LCNZ-Library/default/dw0072ed1b/images/recipe/HD_PNG_LC_20201123_AU_RC_CI_r0000000001580_ENG.png)
A sweet, sticky chicken dish served with a fruity salsa.
Main INGREDIENTS
- Meat
Ingredients
Method
Ingredients
- 6 free-range chicken breasts, bone in and skin on
- 100g butter
- Salt and pepper
- 2 Tbsp olive oil
For the glaze:
- ½ cup dried figs, chopped
- 2 Tbsp freshly grated ginger
- ½ cup soy sauce
- ½ cup honey
- 4 Tbsp rice wine vinegar
- Spring onions and fresh herbs (mint, coriander, and basil), chopped
For the cranberry salsa:
- 200g frozen cranberries, defrosted
- Zest and juice of 1 orange
- 1 red onion thinly sliced
- 2 Tbsp red wine vinegar
- Sea salt and freshly ground black pepper, to season
- Smooth cauliflower puree or steamed rice, to serve
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Method
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1Preheat the oven to 180°C.
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2Place the chicken breasts into a Le Creuset 26cm Signature Buffet Casserole.
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3Rub the butter into the skin and season well.
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4Drizzle over the olive oil and roast for 30-40 minutes.
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5Remove the chicken from the casserole and keep warm while making the glaze.
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6For the glaze, combine the figs, ginger, soy sauce, honey, and rice wine vinegar.
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7Reduce in the casserole over a medium heat until sticky, about 10 – 15 minutes.
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8Add the cooked chicken breasts back into the same casserole and coat in the reduced glaze, over a low to medium heat, turning the chicken so that each piece is evenly coated in the glaze.
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9Serve hot in the casserole topped with chopped spring onions and fresh herbs like mint, coriander, and basil.
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10To make the cranberry salsa:
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11Combine all the ingredients together.
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12Allow them to sit and slightly pickle in the juices and vinegar.
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13Just before serving toss through the fresh herbs.
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14Serve this dish with smooth cauliflower puree or fluffy steamed rice.