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The citrus and honey marinade forms a golden glaze over the chicken, helping it to bronze up beautifully as it cooks.
Lusciously rich and robust, the fig and prosciutto stuffing is tucked into each folded chicken thigh. The chicken is brushed with the marinade, left to rest, if time permits, then cooked briefly in a hot oven.
I would serve this with roasted or lightly steamed asparagus and baby new potatoes. Prosciutto is Italian leg ham that has been cured by salting and air-drying.
Coppa is cured pork shoulder or neck and is similar in taste to prosciutto, although it doesn't look quite as attractive. It is quite a bit cheaper than prosciutto and I usually use it in this recipe.
Because it is chopped finely and mixed with the figs, its appearance is not important. Available at the delicatessen counter at some supermarkets.
Line a shallow roasting dish or lipped oven tray with non-stick baking paper.
Combine the chopped dried figs and the orange juice in a small microwave-proof container, cover with plastic film and microwave on 50% power for one minute.
The figs absorb the orange juice and plump up beautifully. Set aside to cool. Stir in the chopped prosciutto or coppa.
To make the glaze: combine the honey, lemon zest, lemon juice, marmalade, butter, root ginger and paprika in a small saucepan.
Heat gently, stirring until the honey and marmalade dissolve. Bring to the boil and bubble fiercely for about 2 minutes. Remove from the heat and allow to cool a little.
To assemble: lay the chicken thighs flat with the inside of the thighs uppermost. Place a tablespoon of the stuffing on one half of each thigh. Fold the other half over the top to enclose the stuffing and close with a toothpick.
Place, not touching, on the lined baking tray and brush each chicken thigh with the glaze. Turn over and brush glaze on to the other side.
Preheat the oven to 220degC.
Leave the chicken to marinate for 20 minutes.
Place the chicken in the oven and cook for about 30 minutes, turning the chicken pieces every 10 minutes and basting with the citrus and honey glaze.
When cooked, the chicken should be golden and the juices run clear when the chicken is skewered in the centre.
Leave the chicken to rest for 5-10 minutes, remove toothpicks, then serve with some of the glaze spooned over the chicken. Scatter with chopped thyme leaves.
Sweetly citrus golden glaze
1kg boneless, skinless chicken thighs (8-9), trimmed of excess fat
90g dried figs (stalk discarded), chopped into small pieces about the size of sultanas
2 Tbsp orange juice
70g prosciutto or coppa, chopped finely
¼ cup honey
zest of 1 lemon
¼ cup lemon juice
2 Tbsp marmalade
1 Tbsp butter
1 Tbsp grated root ginger
1 tsp paprika
roughly chopped thyme leaves