Chicken Roasted with Figs and Honey
8 chicken thighs
1 clove garlic
2 T honey
1 t Dijon mustard
¼ C apricot vinegar (substitute any fruit vinegar or lemon juice)
¼ C toasted almond oil (substitute olive oil)
1 t salt
Several grinds of pepper
1 T olive oil
1 leek, washed and thinly sliced
1 basket figs, washed with stems trimmed
1 C white wine
Place the chicken in a dish to marinate. Combine the garlic, honey, mustard, vinegar, oil, salt and pepper and blend until smooth. Pour the marinade over the chicken and marinate several hours or overnight. Preheat oven to 375. Brush 1T olive oil in the bottom of a 9×13 roasting dish. Layer the leeks over the bottom of the pan, add the figs, and place the chicken and the marinade over the leeks and figs. Pour the wine into the pan and bake about 45 minutes until the chicken is golden and cooked through.
Eating Greek style you want to serve rice with this dish, but I love it with soft polenta.
Serves 6-8