How to make it

  • preheat the oven to 180ºC
  • heat the orange juice, zest, white wine, honey and butter in a small saucepan with the cinammon and cloves
  • bring to a gentle simmer and reduce to half to create a light syrup
  • wash and pat dry the chicken thighs
  • open out the thighs and tenderize to even out the flesh
  • season with salt and fresh ground black pepper
  • lay each thigh on two overlapped slices of prosciutto
  • layer the sliced figs over the chicken
  • sprinkle chopped pistachios over the figs
  • pour 2/3 of the orange and wine syrup over the thighs
  • roll up the thighs and pin with a cocktail stick
  • heat a cast iron roasting dish on the stove with the olive oil
  • add the sliced red onion and place the rolled thighs on top
  • pour the rest of the syrup over the thighs and roast in the oven for 25-30 mins

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