INGREDIENTS:
1 chicken, cut into 8 pieces
sea salt & black pepper
2 tbsp canola oil
1 yellow onion, chopped
2 cloves garlic, chopped
2-3 chipotle peppers, stems and seeds removed, chopped
1 tsp paprika
2 tbsp tomato paste
1 cup Divina Fig Spread
1 tbsp Worcestershire sauce
1 cup water
Instructions:
- Preheat oven to 375° F
- Line baking sheet with foil and place an oven-safe wire rack inside
- Season chicken with salt and pepper
- Heat canola oil in large sauté pan over medium-high heat. Sauté chicken in batches until well browned on both sides, about 10 minutes. Do not crowd the pan.
- After browning chicken, set aside on prepared rack (reserving oil in pan) and brush with half of the basting sauce (see below)
- Bake for 40-45 minutes, brushing with remaining basting sauce halfway through, until done or when a thermometer inserted into thigh registers 165° F and juices run clear
- Tent chicken with foil and let rest 10-15 minutes
- Pour off all but 2 tbsp of fat from pan and return to medium heat
- Sauté onion until translucent, about 5 minutes
- Add garlic and chopped chipotle peppers and sauté another 5 minutes. Add paprika and tomato paste and stir for 1 minute
- Add fig spread, Worcestershire sauce and 1 cup of 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