Sticky Asian Fig and Cranberry Chicken

COOK TIME
Under 1 Hr. Under 1 Hr.
SERVES
2-4 2-4
Sticky Asian Fig and Cranberry Chicken
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

  • Method

  • 1
    Preheat the oven to 180°C.
  • 2
    Place the chicken breasts into a Le Creuset 26cm Signature Buffet Casserole.
  • 3
    Rub the butter into the skin and season well.
  • 4
    Drizzle over the olive oil and roast for 30-40 minutes.
  • 5
    Remove the chicken from the casserole and keep warm while making the glaze.
  • 6
    For the glaze, combine the figs, ginger, soy sauce, honey, and rice wine vinegar.
  • 7
    Reduce in the casserole over a medium heat until sticky, about 10 – 15 minutes.
  • 8
    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.
  • 9
    Serve hot in the casserole topped with chopped spring onions and fresh herbs like mint, coriander, and basil.
  • 10
    To make the cranberry salsa:
  • 11
    Combine all the ingredients together.
  • 12
    Allow them to sit and slightly pickle in the juices and vinegar.
  • 13
    Just before serving toss through the fresh herbs.
  • 14
    Serve this dish with smooth cauliflower puree or fluffy steamed rice.