Spiced chicken with balsamic vinegar and glazed figs
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
Method
Preheat the oven to 220C/425F/Gas 7.
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.
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.
For 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.
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.
To serve, place the chicken onto a plate and place the figs around. Drizzle the juices from the pan over.
Source: BBC FOODS
