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 1½ 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.
: 20 minutes
: 1 hour 50 minutes
: 4 - 5
900 g chicken pieces - thighs and lovely legs
1¼ 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
½ tsp ground cloves
1 tsp nutmeg
1 tsp ground cumin
1 tsp coriander
The meat is literally falling off the bones at this point!
Copyright 2012,2013,2014 On Topic Media PTY LTD. ABN 18113479226.