Ingredients

• 1 tbsp ground cumin
• 1 tbsp ground coriander
• pinch dried chilli flakes
• ½ tbsp crushed black peppercorns
• 1 chicken breast
• skin removed
• cut into slices
• 1 tbsp oil
• 15g/½oz butter
• 1 tsp honey
• 2 figs
• cut in half lengthways
• splash balsamic vinegar

Directions

• Preheat the oven to 220C/425F/Gas 7.
• For the chicken
• mix the coriander
• cumin
• chilli flakes and peppercorns in a clean bowl. Place the chicken into the spices and turn to coat well.
• Heat the oil in an ovenproof pan. Place the chicken into and cook for two minutes
• until golden bown. Turn the breast over then transfer to the oven to roast for 10-12 minutes
• or until completely cooked through.
• For the the figs
• heat the butter in a frying pan and add the honey. Place the figs open-face down into the pan and then place into the oven to cook for five minutes
• or until sticky and soft.
• Remove the figs from the oven and add a splash of balsamic vinegar to the pan. Place over a high eat for one minute to reduce.
• To serve
• place the chicken onto a plate and place the figs around. Drizzle the juices from the pan over.