Chicken With Onions And Figs Food

CHICKEN WITH ONIONS AND FIGS

Chicken with Onions and Figs image

Friends and family can't get enough of tender chicken thighs in a sweet onion and fig sauce. When prepared this way, the meat turns out moist every time.-Helen Conwell, Fairhope, Alabama

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

3 large red onions, halved and sliced
3 tablespoons butter
10 dried figs, coarsely chopped
1/4 cup honey
2 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon salt
4 pounds boneless skinless chicken thighs
1 teaspoon paprika

Steps:

In a large skillet, saute onions in butter until tender. Add the figs, honey, lemon juice, garlic and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until mixture is thick, stirring occasionally., Place chicken in two greased 13x9-in. baking dishes. Spoon onion mixture over chicken. Sprinkle with paprika. Bake at 350° for 35-40 minutes or until a thermometer reads 180°. Serve with pan juices.

Nutrition Facts : Calories 503 calories, Fat 22g fat (8g saturated fat), Cholesterol 169mg cholesterol, Sodium 463mg sodium, Carbohydrate 30g carbohydrate (23g sugars, Fiber 4g fiber), Protein 45g protein.

ROASTED CHICKEN WITH FRESH FIGS AND ONIONS

Roasted Chicken With Fresh Figs and Onions image

This recipe looked so good I wanted to save it before I lost it. I hope to try it soon. I found it in Longo's Experience magazine where it's part of an add for Maple Leaf Foods. It's a combination of sweet figs, carmelized onion and roast chicken. It's easy to make and looks good enough for company. Tip: To get a correct reading when using a thermometer, make sure itï¿½s not touching any bone, and is inserted in the dark meat, which takes longer to cook.

Provided by Dreamer in Ontario

Categories < 4 Hours

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon lemon rind, finely grated
3 tablespoons parsley, chopped
2 garlic cloves, finely minced
1 tablespoon fresh rosemary, chopped plus 1 whole sprig
1 lemon, rinsed and quartered
1 teaspoon olive oil
1 whole chicken, about 3-1/2 lbs (1.5 kg)
2 medium onions, cut into eighths
3 tablespoons soy sauce
3 tablespoons olive oil
4 fresh figs, whole, halved and quartered or 2 peaches, halved and quartered
rosemary sprig (to garnish)
1 lemon, rinsed and quartered (optional)

Steps:

Combine the lemon rind, parsley, garlic, chopped rosemary, and olive oil. Coat the chicken with this mixture, and place the whole sprig of rosemary and half the lemon into the cavity of the chicken,and reserving half lemon for placing around pan when roasting.
Place the chicken in a roasting pan and arrange the onion and remaining lemon half around it, sprinkling with the soy sauce and oil.
(Optional: Add an additional quartered lemon to pan, to roast around the chicken, and add as a garnish to each serving.).
Roast the chicken in a 375 degree F (190 degree C) oven for 45 minutes.
Arrange the figs around the chicken, and continue to cook for about 30 to 45 minutes until done ,or when the temperature reaches 185 degrees F (85 degrees C) when measured with a thermometer in the thigh (see tip in recipe description).
Discarding the half lemon and rosemary sprig; transfer the chicken, onions, and figs to a platter and serve garnished with fresh rosemary.

Nutrition Facts : Calories 896.7, Fat 64.5, SaturatedFat 16.8, Cholesterol 243.8, Sodium 986.5, Carbohydrate 17.8, Fiber 3.2, Sugar 11.2, Protein 60

ROAST CHICKEN WITH FIG, PLANTAIN, AND RED ONION

Roast Chicken with Fig, Plantain, and Red Onion image

Just a healthy, delicious, and easy meal.

Provided by JohnsnowNW

Categories Meat and Poultry Recipes Chicken Baked and Roasted

Time 1h15m

Yield 4

Number Of Ingredients 10

Ingredients

2 chicken leg quarters
½ large red onion, chopped
1 ripe plantain, sliced
6 fresh figs, stems removed
2 cloves garlic, sliced
1 teaspoon dried rosemary
salt and ground black pepper to taste
¼ cup olive oil
2 tablespoons balsamic vinegar
¼ cup water

Steps:

Preheat an oven to 475 degrees F (245 degrees C).
Place chicken quarters in a 9x13-inch casserole dish. Arrange onion, plantain, figs, and garlic around chicken quarters and season with rosemary, salt, and pepper.
Whisk olive oil and balsamic vinegar together in a bowl; pour over chicken quarters. Pour water into casserole dish.
Place casserole dish in the preheated oven; reduce temperature to 325 degrees F (165 degrees C). Bake until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 437.2 calories, Carbohydrate 36.3 g, Cholesterol 69.9 mg, Fat 24.3 g, Fiber 4.2 g, Protein 21.4 g, SaturatedFat 4.8 g, Sodium 72.6 mg, Sugar 24.2 g

ROASTED CHICKEN WITH FIGS AND ROSEMARY

Roasted Chicken With Figs and Rosemary image

This is truly one of the easiest company-worthy chicken dishes out there. Marinated with citrus zest and rosemary then quickly roasted at high heat, the chicken turns golden, juicy and richly flavored, while the figs cook down into sweet jammy puddles. Use your favorite bone-in chicken parts here, or a mix of pieces. Or if you're starting with a cut up small whole bird (here's a video demonstrating how to do that), add a couple of drumsticks or thighs to reach the 4 1/2 pounds you'll need.

Provided by Melissa Clark

Categories dinner, main course

Time 1h

Yield 6 servings

Number Of Ingredients 9

Ingredients

4 1/2 pounds bone-in chicken parts
1 tablespoon coarse kosher salt
2 rosemary sprigs, needles removed from stems (discard the stems)
2 garlic cloves, grated on a microplane or finely minced
1/2 teaspoon finely grated orange or lemon zest, plus optional orange or lemon wedges for serving
1/2 teaspoon black pepper
1 pound ripe figs, stemmed and quartered lengthwise
1 to 2 jalapeño or red chile peppers, halved, seeded and thinly sliced
Extra-virgin olive oil, for drizzling

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.

Nutrition Facts : @context http, Calories 817, UnsaturatedFat 36 grams, Carbohydrate 17 grams, Fat 57 grams, Fiber 3 grams, Protein 57 grams, SaturatedFat 15 grams, Sodium 1000 milligrams, Sugar 13 grams, TransFat 0 grams

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