Chicken With Figs And Olives Food

CHICKEN WITH FIGS AND OLIVES

Steps:

• Place chopped onions on bottom of baking dish (I used 9x13)
• Place chicken parts on top of the onions
• In a bowl, mix all the other ingredients
• Pour the mixture on top of the chicken, making sure to spoon the mixture on the chicken so it doesn't all run off
• Cover and bake at 350F for 35-45 minutes, making sure to baste the chicken with the mixture half way through
• The chicken will be done when the thickest parts read 165F.

PAN-ROASTED CHICKEN WITH FIGS AND OLIVES

Steps:

• Preheat the oven to 400°F (205°C) and place a large, oven-safe skillet over medium-high heat. Season the chicken all over with the salt and pepper. Add the oil to the skillet and swirl to coat. Once shimmering, add the chicken, skin side down and allow it to sear for 5-10 minutes, or until the skin is brown. Flip and cook for 2-3 minutes on the other side. Remove to a platter.
• To the hot pan, add the shallots and figs and sauté for 2-3 minutes, or until the shallots are golden brown. Add the olives, wine and thyme sprigs and boil for a minute or so, scraping up any browned bits that have stuck to the bottom of the pan.
• Return the chicken to the pan, skin side up and place in the oven. Roast the chicken for 30 minutes, or until it reaches an internal temperature of 165°F (74°C).

CHICKEN TAGINE WITH FIGS AND OLIVES

Steps:

• 1. In a large bowl, mix the garlic, saffron, ginger and paprika, sea salt and pepper with one tablespoon of olive oil. Rub the spice paste into the chicken pieces. 2. Heat the oil one tablespoon at a time in a heavy pan, and brown the chicken in batches, skin-side down, until well-tanned. 3. Heat the oven to 160C (140C fan-forced). Grate one onion, and halve and finely slice the other. In a large ovenproof and heatproof pot, combine the onions, tomatoes, tomato paste, harissa, honey, cinnamon sticks and cinnamon, cumin and carrots. Place the chicken pieces on top, add the stock or water and bring to a simmer, stirring. 4. Cover and cook in the oven for 30 minutes. Add the zucchini, olives and figs, and cook for a further 30 to 45 minutes, until the chicken is tender. 5. To serve, scatter with parsley and preserved lemon. Tip: Look for Reuben Solomon's Harissa, a good version of the fiery North African chilli paste, at supermarkets and specialist grocers. Find more of Jill Dupleix's recipes in the Good Food Favourite Recipes cookbook. Order Now

ROASTED CHICKEN WITH FIGS AND ROSEMARY

Steps:

• In a large bowl, toss chicken with salt, rosemary, garlic, citrus zest and pepper. Cover and refrigerate for at least 2 hours and up to overnight (the longer the better).
• Heat oven to 450 degrees. Spread chicken pieces out on two rimmed baking sheets, making sure there is plenty of room between the pieces. Arrange figs among the chicken pieces, then scatter jalapeño slices on top. Drizzle everything generously with olive oil.
• Roast, switching the position of the baking pans after 15 minutes so everything browns evenly, until the chicken is golden and cooked through. This should take about 25 to 30 minutes for the breast meat, and 30 to 40 for the dark meat. Serve chicken with the orange or lemon wedges for squeezing, if you like.

CHICKEN AND OLIVES

Steps:

• Season skin-side of chicken with salt, black pepper, and cayenne pepper. Turn breasts over and season skinless side with salt, black pepper, cayenne, and herbes de Provence. Turn again so that the skin-side is facing up; rest for 10 minutes.
• Heat olive oil in a large skillet over high heat. Place chicken skin-side down in hot oil. Reduce heat to medium-high and cook chicken until skin is well-browned, about 5 minutes. Turn chicken and cook until just browned, about 2 minutes; transfer to a plate.
• Reduce heat to medium. Cook and stir shallots in the hot skillet until just softening and golden brown, about 2 minutes. Stir olives into shallots and cook until fragrant, about 30 seconds.
• Pour the chicken broth into the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add lemon juice, 2 tablespoons of the reserved olive brine, lemon zest, and cumin; increase heat to high and cook until sauce is reduced by half, 2 to 3 minutes.
• Reduce heat to low and return chicken, skin-side up, to the skillet. Cover the skillet with a lid and cook until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and cover with aluminum foil.
• Stir parsley and butter into sauce, stirring continuously until butter is melted and sauce is shiny. Spoon sauce over chicken.

CHICKEN TAGINE WITH OLIVES, FIGS, AND PRESERVED LEMONS

Steps:

• Season chicken with 1 tablespoon olive oil, salt, and pepper.
• Heat remaining oil in a tagine over medium heat. Sear chicken in the hot oil until browned, 5 to 7 minutes; remove and set aside. Add onion, coriander, cumin, and bay leaf and cook, stirring constantly, for 10 minutes. Make sure to scrape the brown bits from the bottom while stirring; add a little water if needed.
• Stir tomatoes, figs, olives, garlic, and lemons into the tagine. Cook for an additional 5 minutes. Add the seared chicken and pour in white wine. Bring to a boil while scraping the browned bits off the bottom of the pan with a wooden spoon. Reduce the wine by half, 10 to 15 minutes. Pour in enough chicken broth to fill the tagine only halfway up the sides of the chicken.
• Bring to a boil; reduce heat to low and cover. Cook until the meat on the legs is no longer pink and pulls away from the bone, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove the tagine from the heat and mix in parsley. Check seasonings and serve.