4 leg-thigh pieces of chicken, cut in two, or 8 chicken thighs
Salt and pepper
1/4 cup honey
1 cup dry white wine
Pinch cayenne
1 cup dried figs, stemmed and chopped
1 teaspoon coriander seeds
Zest and juice of 1/2 orange
Juice of 1/2 lemon, or to taste

Place broiler rack 4 to 6 inches from heat source, and turn broiler on. Sprinkle chicken on both sides with salt and pepper, and place skin-side down in a pan.

Place honey in a 4- to 6-cup saucepan with one tablespoon water, and put on high heat. Let honey boil for a minute or so, then carefully add wine, cayenne, figs, coriander, orange zest and orange juice. Mixture should cook steadily; do not let it boil over.

Broil chicken until it begins to brown on skinless side. Turn it over, then broil until it browns nicely and is cooked all the way through. Total broiling time will be about 20 minutes.

Cook sauce until figs are very tender, about 15 minutes. Strain or not, as you prefer. Add lemon juice, then taste, and add more salt, cayenne or lemon as needed. Serve chicken with sauce spooned over it.