Spice-Rubbed Chicken Legs

Prep: Wash and dry all produce. Quarter the figs. Cut the onion into 1/2-inch wedges. In a medium bowl, stir the coriander-cinnamon blend with a drizzle of oil to make it runny. Add a generous pinch of salt.

Bake the chicken: Pat the chicken legs dry with paper towels, then arrange them in a 9x13-inch baking dish. Brush (or use a spoon to rub) the spiced oil over the tops of the chicken. Toss the figs and onion wedges in the remaining spiced oil. Drizzle any remaining oil overtop. Tuck them in and around the chicken. Roast in the centre of oven until the onions and figs have caramelized and chicken is cooked through, 30-35 min. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.)

Cook the rice: Meanwhile, bring 2 cups salted water to a boil in a medium pot. Add the rice to the boiling water. Reduce heat to medium-low and cook, covered, for 12-15 min, until rice is tender and water has been absorbed.

Cook the beans: Meanwhile, thinly slice the green onions. Trim the ends off the green beans. Heat a large pan over medium-high heat. Add a drizzle of oil, then the green beans. Cook, stirring often, for 5-7 min until tender-crisp Season with salt and pepper. Set aside on a plate.

Make the pan sauce: Heat another drizzle of oil in the same pan over medium heat. Add the green onions to the pan and cook, tossing, for 2-3 min until softened. Add the broth concentrate, honey, and 3/4 cup water to the pan. Bring to a boil and reduce until just saucy, 3-4 min.