Instructions

1. In a saucepan heat the port, balsamic vinegar, honey and 1 sprig of thyme. Bring to the boil and reduce it by half to a thick syrup. Discard thyme sprig.
2. Cut the chicken into 3 cm cubes. Peel the shallots, and cut the pepper into 3 cm pieces. Put these in a bowl, adds some oil, the remaining thyme leaves, then season with salt and pepper. Toss well.
3. Thread the chicken pieces, shallots, pepper pieces alternately onto 4-6 pre-soaked wooden or metal skewers.
4. Grill, BBQ or griddle them until the chicken changes colour, then brush them with the glaze and cook until golden and cooked through (turning the skewers regularly for even cooking!)
5. Meanwhile, cut the figs in half vertically and thread them onto skewers, cut sides facing the same direction. Coat with some oil, season with pepper.
6. Put the fig skewers, cut side down, on the grill or griddle and cook for 5 minutes. Brush them with the glaze and grill for 1 minute each side.
7. Serve the chicken with the figs.
8. If you have any glaze remaining, heat it up and drizzle over the chicken and figs!