Balsamic and fig roasted chicken with fig and goats cheese salad

Prep time
Cook time

Sticky, sweet and utterly satisfying – this is a must-make recipe.


  • 1 Tbsp (15ml) butter
  • 1 tsp (5ml) olive oil
  • 5 chicken pieces braai pack
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • ½ tsp (3ml) thyme leaves, preferably fresh
  • 1/3 cup (80ml) red wine
  • 340g fig preserve
  • ¼ cup (60ml) orange juice
  • ¼ cup (60ml) balsamic vinegar
  • 3 thyme sprigs
For the salad
  • 50g rocket leaves
  • 6 medium-large figs, sliced into wedges (if figs are not in season, you can use dried figs)
  • 100g goats cheese
  • 50g toasted walnuts
  • 1 Tbsp (15ml) olive oil
  • 1 ½  Tbsp (20ml) orange juice
  • 1 Tbsp (15ml) balsamic vinegar
  • 1 Tbsp (15ml) honey
Pepper, to taste


  • Preheat the oven to 180°C.
  • Heat the butter and olive oil in a pan. Add the chicken pieces skin side down and allow to render until lightly golden, then remove from the pan.
  • Add the onion to the pan and sauté for 4 minutes. Add the garlic and thyme and sauté for a further 3 minutes. Deglaze with the red wine and allow to simmer for 3 minutes.
  • Add the fig preserve, orange juice and balsamic vinegar. Simmer for 5 minutes.
  • Place the chicken pieces in a casserole dish and pour over the sauce.
  • Place the thyme sprigs on top. Cover with a lid or foil and bake in the oven for 45 minutes.
  • Remove the lid or foil, and bake for a further 15 minutes, or until cooked.
  • In the meantime, prepare the salad – Lay the rocket down in a bowl or platter.
  • Top with the fig wedges, crumble over the goat's cheese and scatter over the walnuts.
  • Whisk together the olive oil, orange juice, balsamic and honey.
  • Just before serving, drizzle over the dressing and season with pepper.