Chicken with Olives, Capers and Figs
Adapted from a Maggie Beer recipe. You could make lots of substitutions on this recipe and it will still be delicious.
8 pieces of free-range chicken legs (or use any pieces of chicken not just legs)
Zest of 2 lemons, removed in wide straps with a vegetable peeler and flesh reserved for juicing later
5 fresh bay leaves
2 stalks of rosemary
½ teaspoon ground cinnamon
Fetta cheese
Extra virgin olive oil
½ cup of flaked almonds
Sea Salt
¼ cup vino cotto or balsamic vinegar
16 green olives
½ cup raisins (or dried figs chopped roughly in large pieces – or fresh figs if available)
¼ cup capers, rinsed and drained
Chopped flat-leaf parsley, to serve
Marinate chicken with lemon zest, bay leaves, rosemary, cinnamon, and a good splash with olive oil for at least an hour before cooking or overnight even better.