Preparation time: 20 mins
Cooking time: 1 hour 15 mins
Serves 4

1 x No 16 organic chicken
1/3 cup extra virgin
olive oil
Juice of 2 oranges
3cm-piece fresh ginger,
peeled, finely grated
2 cups frozen
broad beans
4 figs, quartered
2 Tbsp white wine
vinegar
Sea-salt flakes
Cracked black pepper
1 punnet baby red cress

1 Preheat oven to 200°C. Use poultry shears to cut along both sides of the backbone; discard backbone. Rinse chicken under cold water and pat dry with paper towel. Put chicken on a wooden board and, using a sharp knife, cut into serving-sized pieces.

2 Combine 2 tablespoons of oil, juice from 1 orange and ginger in a large bowl. Add chicken pieces and toss until coated. Arrange, skin side up,  in an ovenproof dish. Cover with baking paper and foil and bake for 40 minutes. Uncover and cook for a further 25-30 minutes.

3 Put broad beans in a medium heavy-based pan and cover with cold water. Bring to the boil, simmer for 3 minutes, drain and rinse in cold water; remove outer skins. Put broad beans and figs in a large bowl.

4 Whisk remaining juice and olive oil together with vinegar, salt and pepper for dressing.

5 Pour dressing over broad beans and figs and stir gently. Put spoonfuls of broad bean and fig salad on serving plates and scatter each with cress. Top with chicken pieces to serve.

Photo by Chris L Jones