Fig Glaze Ingredients
5-8 preserved figs (you can find them at whole foods)
2 tablespoons pepper jelly (or any preserve you want to use, I used a blueberry butter jelly, also found at whole foods)
1/4 cup of chicken stock
2 tablespoons white wine
1/4 teaspoon salt
2 whole chicken breasts, 1 whole leg-thigh combo, skin on.
Juice of 1 lime
1/2 tablespoon Lawry’s seasoning salt
1 teaspoon black pepper
1 tablespoon dry marjoram
2 tablespoon good olive oil
Prepare the Chicken first. Trim any hanging fat or excess skin. Make sure to leave the skin in tact on top of both the leg and the breast.
Squeeze the juice of the lime over the chicken and rinse with water. Pat dry with paper towels.
Drizzle the olive oil over the meat, then season with the Lawry’s salt, black pepper and marjoram. Set aside to marinate for about an hour.
Make the glaze while the chicken is marinating.
Add all the glaze ingredients to a small sauce pan and allow to simmer on low.
Once the figs has softened and rehydrated a bit, pour everything into a food processor and pulse until it is a smooth glaze.
If the Sauce is not thick enough after pulsing, then place it back on the stove to thicken to the right consistency.
Heat the oven to 400 degrees.
Place the seasoned chicken on a baking dish and place in the oven for 25 minutes.
After 25 minutes, turn the oven to 450 degrees, and glaze the chicken at least 2-3 times for an additional 15 minutes.
Remove from the oven and serve with a side of the glaze.