Sticky port & fig chicken tray bake
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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