Chicken Legs with Port Wine Figs

For the chicken legs with port figs, wash the chicken legs with cold water and dry well. Skin the shallots and cut them into fine rings and peel the garlic clove and chop it finely. Peel and finely grate the ginger.

Heat vegetable oil in a roasting pan and sear the chicken drumsticks on both sides over high heat. Add onion rings, ginger, garlic and cinnamon stick and fry briefly. Pour in port wine and cook in a preheated oven at 180 degrees for about 30 minutes.

Meanwhile, clean and quarter the figs and wash, seed and chop the bell bell pepper. Rinse the parsley, dab dry, pluck the leaves from the stems and chop finely. Lightly roast pine nuts in a pan without fat. After the 30 minutes, add figs and bell pepper pieces to the chicken drumsticks and season everything with salt and bell pepper.

Spread the honey on the chicken legs and cook for another 15-20 minutes. To serve, place one chicken leg on each warmed plate, arrange the vegetables and figs next to it. Sprinkle the chicken legs with port figs with parsley and pine nuts and serve.

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