• 900g Sadia Whole Chicken Legs, thawed
  • 1 tablespoon Olive oil
  • 2 Onions, finely chopped
  • 4 Garlic cloves, crushed
  • 1 tablespoon Green peppercorns
  • 1 tablespoon Balsamic vinegar
  • 200g Dried Turkish figs
  • 2 x 400g cans Chopped tomatoes
  • 250ml Chicken stock
  • 1 Sea salt and freshly ground black pepper
  • 3 tablespoons Chopped parsley, to garnish



Preheat the oven to 180°C. Heat oil in a large frying pan over medium heat and gently fry the Sadia Whole Chicken Legs for 10 minutes, until well browned. Remove and set aside.


Add the onion, garlic and peppercorns to the pan and cook until the onion is soft. Add the balsamic vinegar, then the figs, tomatoes and chicken stock.


Pour the tomato mixture into a shallow ovenproof dish and add the chicken legs on top in a single layer. Place in the oven and cook for 1 hour, until the chicken is tender. Garnish with the chopped parsley.

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