Broiled Chicken With Fig Sauce Food

BROILED CHICKEN WITH FIG SAUCE

Steps:

• Place broiler rack 4 to 6 inches from heat source, and turn on broiler. 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.

BALSAMIC FIG SAUCE

Steps:

• Combine all ingredients with 1/2 cup water in a small saucepan. Cover; bring to a boil over high heat. Reduce to a simmer; cook, partially covered, until fruit has broken down, 20 to 30 minutes.
• Let cool slightly; remove thyme sprig. Press mixture through a large-holed sieve with a rubber spatula.

CHICKEN WITH LEMON SAUCE

Steps:

• Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine 4 tablespoons flour, cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper. In another shallow bowl, beat the eggs. Coat chicken with flour, then dip into egg mixture., In a large skillet, cook chicken in 1 tablespoon butter and oil over medium heat for 3-5 minutes on each side or until no longer pink. Remove and keep warm., In a small bowl, combine remaining, salt and pepper; stir in broth until smooth. Add apple juice to the skillet, stirring to loosen any browned bits. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Stir in lemon juice; cook for 1 minute. Add parsley and remaining butter; cook and stir until butter is melted. Serve with chicken.

CHICKEN WITH BALSAMIC FIG SAUCE

Steps:

• Sprinkle both sides of chicken evenly with 1 1/2 tsps thyme, 1/4 tsp salt and pepper.
• Heat oil in a large non-stick skillet over medium-high heat.
• Add chicken and cook for 6 minutes on each side or until no longer pink. Remove from pan and keep warm by covering plate with towel or placing in warm oven.
• Reduce heat to medium and add butter to skillet.
• Add onions and saute for 3 minutes.
• Add broth, vinegar, soy sauce and figs.
• Simmer until sauce is reduced to 1 cup (about 3 minutes).
• Add 1 tablespoon thyme and 1/4 tsp salt.
• Cut chicken breasts on the diagonal into slices. Serve sauce over chicken.

GRILLED CHICKEN WITH FIGGY BARBECUE SAUCE

Steps:

• Heat grill or grill pan over high heat.
• Season chicken with salt and pepper on all sides and place on grill. Grill chicken until cooked through, about 8 to 10 minutes per side.
• Brush barbecue sauce on cooked chicken and grill for 1 minute more on each side. Serve remaining barbecue sauce on the side.

GRILLED CHICKEN WITH FIG CHUTNEY

Steps:

• Heat oil in a large, straight-sided skillet over medium-high heat. Add red onions and saute until softened, about 5 minutes. Stir in brown sugar, vinegars, lemon zest and juice, cinnamon stick, rosemary sprig, ginger, ground cinnamon, mustard, coriander, allspice, cloves, and nutmeg. Bring to a boil over medium-high heat; reduce heat to medium and simmer until onions are tender and liquid is reduced by half, about 30 minutes.
• Season chutney with 1/4 teaspoon each salt and pepper. Add figs; simmer over medium-high heat until figs break down and chutney is very thick, about 20 minutes. Discard cinnamon stick and rosemary sprig.
• Preheat an outdoor grill to medium heat (325 to 375 degrees F (165 to 190 C)) and lightly oil the grate. Sprinkle chicken with remaining 1/4 teaspoon each salt and pepper. Grill, turning once, until an instant-read thermometer inserted into thickest parts registers 165 degrees F (74 degrees C), 15 to 18 minutes.
• Arrange chicken on a platter. Spoon 1/3 cup of the fig chutney on each breast. Top with goat cheese and garnish with basil.

BROILED CHICKEN WITH FIG SAUCE

Steps:

• 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 25 minutes.
• Cook sauce until figs are very tender, about 15 minutes.
• Add lemon juice, then taste, and add more salt, cayenne or lemon as needed.
• Serve chicken with sauce spooned over it.

BALSAMIC FIG GLAZED CHICKEN

Steps:

• Preheat oven to 425 degrees F. Spray an 8x8'' baking dish with non-stick cooking spray and set aside.
• Prepare Glaze: Melt butter in a small saucepan over medium heat. Add shallots and season with 1/4 teaspoon salt. Sauté until soft and translucent, about 3-4 minutes. Add in garlic and sauté until fragrant, 30 seconds- 1 minute. Add in fig preserves, honey, balsamic vinegar and sprig of thyme. Increase heat to bring mixture to a boil and immediately reduce heat to maintain a simmer. Simmer, stirring occasionally, until thickened and reduced by half, about 10-12 minutes. Use tongs to remove thyme sprig and discard.Optional for smoother glaze: Use an immersion blender (or transfer glaze to a stand blender) and puree until smooth.
• Meanwhile, season chicken: Place chicken on a clean work surface and pat the chicken dry. Season both sides of the chicken generously with salt and pepper. Transfer chicken to the prepared baking dish (they should fit snugly). Spoon the reduced glaze over the chicken, using the back of a spoon to evenly coat and distribute the glaze. Add 4 remaining sprigs of thyme to the pan.
• Roast: Transfer the baking dish to the oven. Bake (basting the chicken with the glaze once during cooking), for 35-40 minutes or until the juices run clear and chicken is cooked through (internal temperature of 165 degrees F. Remove from oven and let chicken rest 5 minutes. Optional: Switch oven to broil during last 3-4 minutes of baking for a more golden brown chicken. Watch the chicken carefully as it can burn easily!!
• Serve: Garnish chicken with fresh thyme, walnuts and cheese if using. Enjoy!

BALSAMIC CHICKEN WITH FIGS AND RED ONION

Steps:

• Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
• In a large cast iron skillet (or oven proof pan) heat the olive oil. Season the chicken thighs on both sides with salt and pepper and then cook for 4 minutes per side in the oil until golden in colour. Once cooked, transfer to a plate
• In a bowl whisk together the mustard, honey and balsamic vinegar.
• Add the diced shallots and garlic to the pan and cook for 4 minutes until the shallots begin to soften. Add in the sliced red onions and thyme and let cook for 3 minutes before pouring in the balsamic/mustard mixture and chicken stock.
• Let everything simmer for 4 minutes before adding in the chopped kale. Return the chicken thighs to the skillet and arrange the fig pieces around the pan. Spoon some of the sauce over the chicken and then bake in the oven for 35 minutes until the chicken is cooked through. Sprinkle with more thyme before serving.

CHICKEN, FIG, AND PANCETTA BITES

Steps:

• If using fresh figs proceed to the preheat instructions. If using dried figs, place a small pan of water on stove and bring to a simmer. Add figs and plump them in water for 5 minutes. Drain and cool.
• Preheat griddle or grill pan over medium to high heat.
• Cut chicken into large chunks: cut a tenderloin in half or cut a thigh into 3 chunks. Drizzle chicken with balsamic and oil and toss to coat. Wash hands and season chicken with salt and pepper.
• Place a half fig on each piece of chicken and wrap with 1 slice of pancetta. Skewer to secure and place on grill. Wash hands again. Grill chicken bites 4 to 5 minutes on each side.