Here's a simple recipe that takes no time at all to prepare and is delicious. My children loved it too! This can also be barbecued. Inspired by
Maggie Beer's Spatchcock in a Fig Bath. Enough for 4 with leftovers for the next day
4 chicken marylands
2 tablespoons dried Greek oregano
salt and pepper
juice of 2 lemons
1/4 cup olive oil
5 dried figs, halved length ways
2 bay leaves
3 garlic cloves, crushed
Slash the chicken 4 times in the fleshiest sections with a sharp knife. Make a dry rub by combining the oregano, salt and pepper and massage into chicken.
Place chicken, breast-side up, on a hot grill and after 10 mins of cooking, juice a lemon over the chicken. Let it colour to a dark brown (perhaps another 10 mins) then turn over. Cook for another 15 mins.
In the meantime, prepare the fig bath. Reconstitute dried figs in warm water. Once soaked, place in a large bowl with olive oil, the rest of the lemon juice, garlic and bay. Transfer hot, cooked chicken to the fig bath and leave to rest for 15 mins, loosely covering with foil. Serve chicken with some of the fig bath juices and figs spooned over as a dressing.
