Succulent Slow Baked Chicken with Figs

by Finy (follow)
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Even if you do not like figs, this chicken is melt in your mouth and delicious. Cooking the chicken slow makes it so succulent and juicy - well worth the time.

By the time they are cooked 1 hours, they no longer taste like figs anyway, but this dish has the most delicious flavour, and with plenty of gravy, making it ideal to serve with boiled potatoes to lap up this gravy. You could also take out some of the gravy and cook some rice in it as there is a lot of gravy.

Preparation Time: 20 minutes
Cooking Time: 1 hour 50 minutes
Serves: 4 - 5

900 g chicken pieces - thighs and lovely legs
1 cups chicken stock
200 ml apple juice (available at supermarkets)
1 cup figs, chopped
3 tbsp coconut sugar (or brown sugar)
1 shallot, or onion, chopped
3 cloves garlic, minced
1 tbsp ginger
1 tsp cinnamon
tsp ground cloves
1 tsp nutmeg
1 tsp ground cumin
1 tsp coriander

Rub some salt and pepper onto the chicken pieces.

Heat some oil in a wok or fry pan and brown the chicken pieces on all sides.


Pre heat the oven to 150/130 fan forced.

Transfer these chicken pieces to an ovenproof dish or roasting dish.

Combine all the other ingredients.

Pour this over the chicken.


Put a lid on the dish and cook for 1 hours.

The meat is literally falling off the bones at this point!

I had too much sauce so just before it was ready, I took a lot of the sauce out and boiled it till it reduced to about half.

I served it with a spinach and rice casserole.

#Slow cooking
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