Cooking Instructions

1. Preheat the oven to 240C/ fan 220C / gas mark 8 and boil a kettle. Peel and roughly chop the garlic cloves. Cut just one fig into quarters. Peel the red onion and cut in half, cut just one half of the red onion into 4 wedges (reserve the remaining half onion for later).
2. Place the chicken thighs into a medium-sized oven proof dish. Drizzle with 1 tsp oil, season with sea salt, black pepper and sprinkle the garlic over the top. Scatter the red onion wedges and fig quarters around the chicken. Lay just half the thyme stalks over the chicken. Place the dish into the oven and roast for 20-25 mins.
3. Peel (optional) and dice the sweet potatoes into small 2cm pieces. Pre-line a baking tray with parchment paper. Place the sweet potatoes onto the tray and drizzle with 1 tsp oil, season with sea salt and black pepper. Roast for 20 mins until golden.
4. To make the fig, balsamic and red onion chutney: very finely dice the remaining half red onion, the fig and the black garlic cloves. Heat a small frying pan with 1 tsp oil over a medium heat, add the red onion, black garlic and fig, cook for 5 mins until softening, pull the leaves off the remaining thyme stalks and add to the pan. Season with sea salt and black pepper.
5. Once the chutney mixture has softened and is starting to caramelise, add the honey and just half the balsamic vinegar, simmer on a low heat for 5 mins, stirring often, until desired consistency, turn off and keep warm.
6. Cut the plum tomatoes in half. Place the plum tomatoes in the dish alongside the chicken thighs for the last 5 mins of cooking. Place the walnuts on the tray alongside the sweet potatoes for the last 5 mins of cooking, until roasted.
7. Divide the salad leaves between two plates. Top with the chicken, roasted sweet potatoes, tomatoes, walnuts, roasted onion and roasted fig. Spoon the sticky red onion chutney over the top. Drizzle the salad with remaining balsamic vinegar (amount to taste).