A jar of Fig Spread is the secret ingredient in this sweet and smoky barbecue sauce. It's a simple way to add depth and fruity flavor to grilled or roasted chicken.
INGREDIENTS
1 chicken, cut into 8 pieces
Sea salt and black pepper
2 tbsp canola oil
1 yellow onion, chopped
2 cloves garlic, chopped
2 to 3 chipotle peppers, stems and seeds removed, chopped
1 tsp paprika
2 tbsp tomato paste
1 c Divina Fig Spread
1 tbsp Worcestershire sauce
1 c water
INSTRUCTIONS
- Preheat the oven to 375°F.
- Line a baking sheet with foil and place an oven-safe wire rack inside.
- Season the chicken with salt and pepper.
- Heat the canola oil in a large sauté pan over medium-high heat. Sauté the chicken in batches until well browned on both sides, about 10 minutes. Do not crowd the pan.
- After browning the chicken, set aside on the prepared rack, reserving the oil in the pan, and brush with half of the basting sauce (see below).
- Bake for 40 to 45 minutes, brushing with the remaining basting sauce halfway through, until done or when a thermometer inserted into the thigh registers 165°F and the juices run clear.
- Tent the chicken with foil and let rest for 10 to 15 minutes.
- Pour off all but 2 tablespoons of fat from the pan and return to medium heat.
- Sauté the onion until translucent, about 5 minutes.
- Add the garlic and chipotle peppers and sauté for another 5 minutes. Add the paprika and tomato paste and stir for 1 minute.
- Add the Fig Spread, Worcestershire sauce and water. Bring to a simmer, then puree until smooth.
- Season to taste and divide into two bowls, one for basting and one to serve on the side.
