Broiled Chicken With Fig Sauce

Ingredients

• 4 leg-thigh pieces of chicken, cut in two, or 8 chicken thighs
• Salt and pepper
• ¼ cup honey
• 1 cup dry white wine
• Pinch cayenne
• 1 cup dried figs, stemmed and chopped
• 1 teaspoon coriander seeds
• Zest and juice of 1/2 orange
• Juice of 1/2 lemon, or to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    326 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 29 grams carbohydrates; 2 grams dietary fiber; 26 grams sugars; 14 grams protein; 83 milligrams cholesterol; 72 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Place broiler rack 4 to 6 inches from heat source, and turn on broiler. Sprinkle chicken on both sides with salt and pepper, and place skin-side down in a pan.
2. Place honey in a 4- to 6-cup saucepan with one tablespoon water, and put on high heat. Let honey boil for a minute or so, then carefully add wine, cayenne, figs, coriander, orange zest and orange juice. Mixture should cook steadily; do not let it boil over.
3. Broil chicken until it begins to brown on skinless side. Turn it over, then broil until it browns nicely and is cooked all the way through. Total broiling time will be about 20 minutes.
4. Cook sauce until figs are very tender, about 15 minutes. Strain or not, as you prefer. Add lemon juice, then taste, and add more salt, cayenne or lemon as needed. Serve chicken with sauce spooned over it.

30 minutes