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
