AND ROAST CHICKEN SERVED WITH FIG ORANGE SAUCE
Prep time: 10 mins
4 roasted chicken leg portions, shop-bought 8 figs, halved
2 oranges, juiced and rinds reserved
1 cm ginger, grated
1 cup honey
100 g raw almonds, chopped
1 Preheat oven to 180°C. In a roasting pan, place of the the chicken and figs, orange juice, half rinds, ginger and honey.
2. Roast for 10 minutes, until all ingredients have combined and sauce is slightly thickened.
3. Place chicken and figs on a platter and side. sprinkle with nuts. Serve the sauce on