How to make it

  • # Preheat the oven to 450°. In a small bowl, mix the garam masala with the oil. In a roasting pan, rub the chickens all over with the garam masala oil and season with salt. Roast the chickens for 15 minutes. Reduce the oven temperature to 350° and continue roasting for 1 hour and 15 minutes, basting twice. Return the oven temperature to 450° and roast for about 15 minutes longer, or until the chickens are browned and crisp. Transfer the chickens to a carving board and let them rest for about 10 minutes.
  • # Meanwhile, in a medium saucepan, combine the chicken stock with the garlic and tamarind paste and bring to a boil over high heat. Reduce the heat to low and simmer until the garlic is very soft, about 40 minutes. Strain the stock through a coarse sieve and press the garlic through. Stir in the figs and honey, cover and let steep until the figs are tender, about 10 minutes.
  • # Carve the chicken. Reheat the fig jus, season with salt and pepper and serve with the chicken.
  • ENJOY!

Reviews & Comments 1

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    " It was excellent "
    julien ate it and said...
    Thanks for this post. I'm always looking for new chicken dishes. I love figs, and my husband loves heat, so this sounds perfect!
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