Sticky Asian Fig and Cranberry Chicken

A sweet, sticky chicken dish served with a fruity salsa.

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

METHOD

Preheat the oven to 180°C.

Place the chicken breasts into a Le Creuset 26cm Signature Buffet Casserole. Rub the butter into the skin and season well. Drizzle over the olive oil and roast for 30-40 minutes. Remove the chicken from the casserole and keep warm while making the glaze.

For the glaze, combine the figs, ginger, soy sauce, honey, and rice wine vinegar. Reduce in the casserole over a medium heat until sticky, about 10 – 15 minutes. Add 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. Serve hot in the casserole topped with chopped spring onions and fresh herbs like mint, coriander, and basil.

To make the cranberry salsa:

Combine all the ingredients together. Allow them to sit and slightly pickle in the juices and vinegar. Just before serving toss through the fresh herbs.

Serve this dish with smooth cauliflower puree or fluffy steamed rice.