Crisp chicken skin, savoury olives and sweet, sticky figs make
this a delicious supper dish.
Cook 40 min
Serves 41 whole
chicken legs, or 8 chicken piecesSalt and
pepper2-3 tbsp oloroso vinegar, or good balsamic vinegar8 sprigs
fresh thyme3 red onions, peeled and cut into eighths6 not-too-ripe figs, quartered12 black olives, halved and stonedExtra-virgin olive oil
the head of garlic several times with a rolling pin to break it open. Take two
of the cloves, and peel and crush them. Cut the chicken legs in half, to
separate the thighs and drumsticks, then season generously and rub in the
crushed garlic, a tablespoon of the vinegar and the leaves from a few sprigs of
thyme. If you have the time, cover, put in the fridge and leave to marinate for
a few hours, or overnight; otherwise, crack on with cooking the dish.
hour before you want to eat, heat the oven to 200C (180C fan)/390 F/gas 6. Put
the remaining garlic and thyme, the onions, figs and olives in a large, deep
oven tray, and season generously. Pour over three to four tablespoons of olive
oil and toss with your hands. Drizzle over the last of the vinegar and roast
for 15 minutes.
I just didn't fancy anything at all this evening so in the end I decided to make myself a treat and made some Dream Bars from an Australian Women's Weekly cook book I found in a charity shop a while ago. Here's the online version Dream bars | Australian Women's Weekly Food (womensweeklyfood.com.au) I think this recipe is going into my folder of useful ones to make for cakes sales and that sort of thing because it tastes so nice and can be sliced up so attractively.
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