Sticky port & fig chicken tray bake - - THIS MONTH - serves 4| prep & cook­ing 50 mins

150g dried figs

125ml ( 12⁄ cup) port

4 (about 1kg) chicken mary­lands

3 tsp ex­tra vir­gin olive oil

8 (about 230g) French shal­lots, peeled

8 whole gar­lic cloves

1 tbs fresh lemon juice

5 sprigs fresh tar­ragon French baguette, to serve Steamed green beans, to serve 1 Pre­heat oven to 200°C/180°C fan forced. Com­bine the figs and port in a small bowl. Set aside un­til re­quired, to mac­er­ate.

2 Driz­zle the chicken with 2 tsp oil and sea­son. Com­bine the shal­lots, gar­lic and re­main­ing oil in a bowl. Heat a large flame­proof roast­ing pan over medium-high heat. Cook the chicken for

3 min­utes or un­til browned. Turn the chicken and add the shal­lot mix­ture to the pan. Cook for 3 min­utes or un­til chicken is browned and shal­lots are golden.

3 Driz­zle chicken with lemon juice and sprin­kle with tar­ragon. Roast for 20 min­utes. Pour over the fig and port mix­ture. Roast, bast­ing half­way through cook­ing time with pan juices, for a fur­ther 20 min­utes or un­til chicken is cooked through and golden. Serve with bread and beans. PER SERVE • 52g pro­tein • 17g fat (5g sat­u­rated fat) • 42g carb • 4g dietary fi­bre • 569 Cals (2390kj)

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