I made this the other night it is a zaar members recipe, I made this recipe with duck breast as I knew as soon as I read the ingredients to the sauce, it would go with duck perfectly. I did find the sauce a little to overpowering on the orange flavour so added a tablespoon of fig jam to mine to counteract this, after I did that it was perfect. I also blended my sauce as I prefer a smooth sauce as opposed to a chunky. If you want to read other reviews or see more recipes by this chef please click here.

Ingredients

4 Chicken leg-thigh, cut in two or 8 chicken thighs
Salt and pepper
1/4 Cup honey
1 Cup dry white wine
1 Pinch cayenne
1 Cup dried fig, stemmed and chopped
1 Teaspoon coriander seed
1/2 Orange, juice and zest of
1/2 Lemon, juice of, to taste

Method

1. Place broiler rack 4 to 6 inches from heat source, and turn broiler on.

2. Sprinkle chicken on both sides with salt and pepper, and place skin-side down in a pan.

3. Place honey in a 4- to 6-cup saucepan with one tablespoon water, and put on high heat.

4. Let honey boil for a minute or so, then carefully add wine, cayenne, figs, coriander, orange zest and orange juice.

5. Mixture should cook steadily; do not let it boil over.

6. Broil chicken until it begins to brown on skinless side.

7. Turn it over, then broil until it browns nicely and is cooked all the way through.

8. Total broiling time will be about 25 minutes.

9. Cook sauce until figs are very tender, about 15 minutes.

10. Add lemon juice, then taste, and add more salt, cayenne or lemon as needed.

I served mine with wild rice and asparagus spears with lemon and dill, another recipe from the same chef as this one. I am about to post that one now.

All photos taken by me unless otherwise stated.