Roast Chicken with Figs, Chickpeas and Sherry Vinegar

Ingredients

• 6 chicken legs
• Salt, pepper, olive oil
• 2 large onions, thinly sliced
• 4 garlic cloves, thinly sliced
• 4 anchovy fillets, chopped
• 2 tbsp capers
• 1 tbsp fennel seeds
• 1 tsp dried oregano
• 1 orange, zest in strips, plus juice
• 1½ tbsp light brown sugar, divided
• 120 ml dry white wine
• 60–120 ml sherry vinegar
• 2 cans chickpeas, drained
• 10–12 slightly firm figs
• Fresh parsley

Instructions

1. Method
2. 1. Heat the oven to 200°C (180°C fan / 400°F). Pat the chicken legs dry and season them generously all over with salt and pepper.
3. 2. In a large roasting tin, toss the onions, garlic, anchovies, capers, fennel seeds, dried oregano, orange zest and 1 tablespoon of the brown sugar with a good glug of olive oil. Spread everything out in an even layer. Set the chicken legs on top, skin side up, and drizzle them with a little more oil. Pour the wine and vinegar into the tin around the chicken, not over it.
4. 3. In a small bowl, mix the remaining ½ tablespoon brown sugar with a squeeze of orange juice and brush it over the chicken skin. Squeeze the rest of the juice into the tin. Roast for 35 minutes, until the skin is starting to turn golden.
5. 4. While the chicken roasts, trim the stems off the figs and cut each one into quarters from the top, stopping about 1 cm from the base, so they open like flowers. Take the tin out of the oven, scatter the chickpeas into the gaps around the chicken and tuck in the figs. Spoon the pan juices over everything.
6. 5. Return the tin to the oven for 15 minutes, until the chicken is deep golden and cooked through (75°C / 165°F at the thickest part, with clear juices) and the figs are soft but still holding their shape. If the skin browns too quickly, cover the tin loosely with foil.
7. 6. Taste the pan juices and add a splash more vinegar or a pinch of salt if needed. Scatter with chopped parsley and bring the tin straight to the table, with crusty bread for the juices.

Notes