Preparation time is 40minutes
Cook time is 45minutes
Total time is 1hours 25minutes
Serve is for 4 people
Difficulty level: 2 out of 4
10 Ingredients
- 6 chicken thighs, bone-in, skin-on
- 4 red onions, peeled and sliced
- 1/2 cup red wine
- 2tablespoons soy sauce
- 3tablespoons maple syrup
- 1 stick cinnamon
- 10 figs, cut in half
- 1/2 cup chicken stock
- 20grams parsley, roughly chopped
- 300grams potatoes, mashed (optional)
Nutrition per serving
2750kJ / 655Cal
2750 Kilojoules or 655 Calories
32% of daily energy intake*
Protein
47.2grams
Fat
13.1grams
Carbs
78.2grams
Sugars
46.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
The combination of sweet and savory flavours in this chicken and fig tray bake will surely impress even your most discerning guests.
Method
Step 1 of 3
Marinate the chicken in onions, red wine, soy sauce, maple and cinnamon for at least 30 minutes. Overnight is ideal.
Step 2 of 3
Preheat the oven to 200°C/180°C fan-forced. In a deep roasting tin, add the figs and the chicken stock, add the marinated chicken including the marinating liquid. Arrange the chicken thighs skin side up.
Step 3 of 3
Bake for 35 to 45 minutes or until the chicken is cooked through. Garnish with chopped parsley and serve with mashed potatoes if you like.
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