Sticky Fig Chicken

by Collette White | 15 November, 2017

Good Morning friends, I hope this finds you happy and well. As a busy Mum of four I always find I need some go-to recipes that are going to be tasty and have the kids wanting to go back for more, plus, cater to mine and hubbys taste buds. Since living in Tasmania I have really tried to use the local produce that I find at different Markets. This Jam I found at Salamanca Markets and couldn’t resist it when I was told by the owner that the figs were grown in her own back yard. With only a couple of ingredients added, this dish is super simple (yet super tasty) and with the help of my beloved Mabel (my Belling Richmond Oven), dinner was a hit and everyone was licking their fingers. I hope you enjoy it as much as we do.


8 chicken drumsticks

¼ cup coconut aminos

3 heaped tblspns fig jam

2 cloves garlic – grated


Place all the ingredients into a bowl. Use your hands to massage ingredients into the chicken well. Refrigerate and marinate overnight or as long as possible.

Preheat oven to 160f (or 180c) and line a large baking tray with paper. Lay chicken out on an even layer. Pour any excess marinade over the chicken.

Bake for 25 minutes, turn, then bake for a further 25 minutes or until the chicken is thoroughly cooked.

Serve immediately with salad or vegetables.

Simple and extremely tasty.


If you don’t have coconut aminos, you can swap this for tamari or soy sauce.

Wishing you a truly wonderful week ahead! I look forward to connecting with you more again soon.
Take Care of You,