Fig and Chicken Bake

Baked Fig & Basil Chicken

1¾ lb skinless chicken leg pieces

¼ cup fresh basil leaves

1½ tbsp lemon juice

3 cloves garlic

1 tsp fresh grated ginger

4½ tbsp brown sugar, divided

Kosher salt

2 tbsp cider vinegar

6-8 Kodata figs

Wash chicken and place in lightly greased baking dish.  Sprinkle with kosher salt.

Combine basil, garlic, lemon juice, ginger and 2½ tbsp brown sugar in food processor and blend until smooth.  Pour over chicken.

Combine remaining brown sugar, cider vinegar and 4-5 figs in processor and blend until smooth.  Pour over chicken.

Cut up remaining figs and spread around chicken.

Bake 375° one hour and 15 minutes.  Cool slightly before serving.

© Crackerberries 2013