Sticky fig roasted chicken with ginger and turmeric

A sweet and simple Rosh Hashanah main course


Boneless thighs are great to prepare in advance and reheat as they stay juicy.  The skin helps further to keep the chicken moist. I prefer cooking this on the stove for fuller flavour, but if you are in a rush you can also mix all the ingredients and roast for 40-45 minutes.

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  • Warm the oil in a large non-stick frying pan. Add the onion and cook it on a low heat for 5 minutes and then add the ginger, turmeric, half the figs and a little salt and pepper. Stir and cook for 5 minutes more over low heat.  
  • Meanwhile, prepare the chicken thighs by removing any extra fat — keeping the skin on.  Add the chicken pieces  to the onions — skin side down — and leave to colour over medium-high heat for a couple of minutes on each side.  
  • Once the skin has turned golden, add a little more salt and pepper and the hot water. Reduce the heat to medium-low, partially cover with a lid and leave it to cook for 20 minutes, turning occasionally.  
  • Remove the lid, add half the parsley and remaining figs – keep a few to garnish if you wish. 
  • Stir and cook uncovered on medium-low heat for another 5-10 minutes. 
  • Transfer to a warmed serving platter and decorate with the reserved figs and parsley just before serving.  
  • Serve hot, with couscous or rice on the side. 

3-4 tbsp extra-virgin olive oil

1 small onion, finely sliced 

1 tsp fresh ginger, grated 

½ tsp turmeric 

4-5 dried figs, finely sliced

8 boned chicken thighs, skin on

150ml hot water

1 tbsp freshly chopped parsley

Salt and freshly ground black pepper to taste

Pomegranate seeds to garnish (optional)

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