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£11.40/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 180ºC, gas mark 4. Heat the butter and 1 tbsp olive oil in a saucepan and cook the onion over a medium heat until soft and pale gold. Add the garlic and cook for 2 minutes more, then stir in the lemon zest, thyme, rice, dried figs and pine nuts. Stir to coat the rice with the buttery juices, then add the stock and lemon juice. Season and bring to the boil. Take the pan off the heat and cover.
Season the chicken inside. Set it in a roasting tin and pour over 1 tbsp olive oil, rubbing it all over the skin. Sprinkle with sea salt flakes and black pepper. Roast for 40 minutes. Bring the rice and stock to the boil again and pour this into a 2L baking dish or heatproof serving dish. Cover the top with a double layer of foil and put into the oven.
Take the chicken out of the oven. Mix the honey and 3 tbsp condiment and spoon over the chicken (including the legs). Return to the oven. Cook for 1 hour more, when the chicken should be golden and cooked through with no pink meat, and juices that run clear and the rice tender. Leave both to rest, covered with foil and insulated with clean tea towels, for about 10 minutes.
Carefully snip off the tiny stalk on each fresh fig and halve the fruit lengthways. Heat the olive oil in a frying pan and sauté the figs briefly on each side, more for colour than to soften them. Season, then add the white condiment and honey, stirring to help the honey melt. This is supposed to glaze the figs but don’t cook them until they have collapsed – they need to keep their shape.
Put the chicken onto a warm serving plate and put the figs along each side, and drizzle with any cooking juices. Fork the rice, add the parsley and check the seasoning – you might want to add more lemon juice – and serve the chicken and figs with the rice.
Typical values per serving when made using specific products in recipe
Energy | 2,614kJ/ 623kcals |
---|---|
Fat | 23g |
Saturated Fat | 5.1g |
Carbohydrates | 64g |
Sugars | 32g |
Fibre | 7.4g |
Protein | 36g |
Salt | 1.2g |
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