Chicken with Olives, Capers and Figs

Adapted from a Maggie Beer recipe. You could make lots of substitutions on this recipe and it will still be delicious.

Chicken with Olives, Capers and Figs

8 pieces of free-range chicken legs (or use any pieces of chicken not just legs)

Zest of 2 lemons, removed in wide straps with a vegetable peeler and flesh reserved for juicing later

5 fresh bay leaves

2 stalks of rosemary

½ teaspoon ground cinnamon

Fetta cheese

Extra virgin olive oil

½ cup of flaked almonds

Sea Salt

¼ cup vino cotto or balsamic vinegar

16 green olives

½ cup raisins (or dried figs chopped roughly in large pieces – or fresh figs if available)

¼ cup capers, rinsed and drained

Chopped flat-leaf parsley, to serve

Marinate chicken with lemon zest, bay leaves, rosemary, cinnamon, and a good splash with olive oil for at least an hour before cooking or overnight even better.