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Spiced chicken with balsamic vinegar and glazed figs

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Paul Rankin

From Ready Steady Cook

Method


  1. Preheat the oven to 220C/425F/Gas 7.

  2. For the chicken, mix the coriander, cumin, chilli flakes and peppercorns in a clean bowl. Place the chicken into the spices and turn to coat well.

  3. Heat the oil in an ovenproof pan. Place the chicken into and cook for two minutes, until golden bown. Turn the breast over then transfer to the oven to roast for 10-12 minutes, or until completely cooked through.

  4. For the the figs, heat the butter in a frying pan and add the honey. Place the figs open-face down into the pan and then place into the oven to cook for five minutes, or until sticky and soft.

  5. Remove the figs from the oven and add a splash of balsamic vinegar to the pan. Place over a high eat for one minute to reduce.

  6. To serve, place the chicken onto a plate and place the figs around. Drizzle the juices from the pan over.

Ingredients

For the chicken

  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • pinch dried chilli flakes
  • ½ tbsp crushed black peppercorns
  • 1 chicken breast, skin removed, cut into slices
  • 1 tbsp oil

For the figs

  • 15g/½oz butter
  • 1 tsp honey
  • 2 figs, cut in half lengthways
  • splash balsamic vinegar

Shopping List

Spiced chicken with balsamic vinegar and glazed figs

Fruit and vegetables

Tins, packets and jars

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry

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