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Fig and chicken tray bake
Serves 4 Starters and mains
Ingredients
- 1 firm tangerine or mandarin orange
- 2 garlic cloves, finely grated
- 1 long red chilli, deseeded and finely chopped
- approx. 600g mini chicken breast fillets, preferably organic
- 3tbsp extra virgin olive oil
- 6 thyme sprigs
- 12 figs, cut in half lengthways
- 16 stems thin asparagus
Method
Preheat the oven to 200C/180C F/Gas 6. Slice the peel off the tangerine or mandarin, leaving the white pith and membrane behind, finely chop and place in a small bowl. Squeeze the juice from the flesh and add to the bowl along with the garlic and chilli.
Pile the chicken fillets into a large shallow roasting tin and season with sea salt flakes and freshly ground black pepper.
Pour over the orange mixture and toss well, scatter over the thyme sprigs, add the figs, spoon over the oil and roast for 20 minutes. Add the asparagus and continue to roast for around 10 minutes, until everything is cooked to your liking. Serve right away.
This recipe was taken from the June/July 2020 issue of Food and Travel.
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