Pollo con higos recipe

telegraph.co.uk:

You find meat cooked with fruit throughout Spain but it’s especially common in Catalonia and Andalusia. It’s a legacy of the Moors.

Now is the perfect time to make this, before the figs disappear or become too expensive. Taste as you’re making it – it’s up to you how much of the fig syrup you include, for example.

You need to balance a slight sweetness with the savouriness of the dish.Prep time: 15 minutes, plus 2 hours soaking time | Cooking time: 1 hour 35 minutesSixWe rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future.Thank you for your support.Need help?Visit our page..