FRESH FIGS AND CHICKEN THIGHS IN SHALLOT-BALSAMIC REDUCTION
Chicken thighs and fresh figs are simmered in and topped with a shallot-balsamic reduction in this one-pot dinner dish that's perfect for entertaining.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Pat chicken thighs dry and season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken thighs and cook, 3 to 4 minutes on each side. Add figs, chicken broth, balsamic vinegar, and shallot. Bring contents to a boil, cover, reduce heat, and let simmer until chicken thighs are no longer pink in the centers and an instant-read thermometer inserted into the centers reads at least 165 degrees F (74 degrees C), about 8 minutes. Transfer thighs to a serving plate and keep warm.
- Remove figs from the skillet using a slotted spoon and place them around the chicken on the plate.
- Add minced rosemary to the skillet contents, increase heat to medium-high, and allow contents to come to a full boil to create a the reduction. Continue to boil, stirring often, until liquid reduces to approximately 1 cup, 8 to 10 minutes. Drizzle balsamic reduction over chicken and figs and garnish with rosemary sprigs. Serve warm.
Nutrition Facts : Calories 199.6 calories, Carbohydrate 14.7 g, Cholesterol 43.6 mg, Fat 10.3 g, Fiber 1.9 g, Protein 12.5 g, SaturatedFat 2.1 g, Sodium 280.5 mg, Sugar 11.7 g
ROASTED CHICKEN WITH FIGS AND ROSEMARY
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
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
CURRIED CHICKEN THIGHS WITH DRIED FIGS AND TOMATOES
Make and share this Curried Chicken Thighs With Dried Figs and Tomatoes recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Thigh & Leg
Time 1h12m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, combine the cumin, thyme, 1/2 teaspoon salt, and black pepper.
- Sprinkle chicken with the spice mixture.
- Heat a large, deep skillet or wide saucepan over medium heat; add in the olive oil.
- Add in the chicken, a few pieces at a time; cook about 2 minutes per side or until lightly browned.
- As the chicken browns, transfer to a plate.
- Add the onions to the skillet; stir/saute for 5-8 minutes or until golden.
- Add in the garlic and curry powder; stir for 1 minute.
- Return the chicken and any accumulated juices to the skillet; scatter the squash, sweet potatoes, and figs over the chicken.
- Add in the tomatoes and clove.
- Lower heat to medium-low; cover and cook about 25-30 minutes or until the chicken and vegetables are tender.
- Uncover and simmer about 5 minutes or until the juices are slightly reduced.
- Taste and add salt/pepper if desired.
- Serve hot.
Nutrition Facts : Calories 531.1, Fat 13.8, SaturatedFat 2.6, Cholesterol 114.5, Sodium 420.9, Carbohydrate 74.5, Fiber 13.3, Sugar 33.7, Protein 34.6
FIG-BRAISED CHICKEN WITH SPICED WALNUTS
When we lived in San Diego, we used to walk through dozens of neighborhoods where we found fig, pomegranate, and citrus trees everywhere. Nothing beats the delicate flavor and juicy texture of a fresh, ripe fig-nothing except for maybe the dish. While fresh figs aren't highly accessible for most people, dried figs can usually be found at just about any market. We use dried figs here to create a dish that reminds us of those summer evening walks when we would score a bounty of fresh figs. Served with spicy toasted walnuts and smothered in a sweet and silky sauce, this dish is sure to become a family favorite.
Provided by Katherine & Ryan Harvey
Categories HarperCollins Chicken Fig Walnut Dinner Healthy Kid-Friendly Braise Small Plates
Yield 4-6 servings
Number Of Ingredients 16
Steps:
- Prepare the chicken:
- In a cast-iron skillet or sauté pan over medium-high heat, add 1 tablespoon ghee or oil along with the figs and cherries and sauté for 2 minutes. Add the balsamic vinegar and Worcestershire sauce and simmer to reduce by one third, about 3 minutes. Remove from the heat.
- Transfer the marinade to a bowl and place in the freezer to cool for about 10 minutes.
- In the same bowl or a resealable zip-top bag, combine the chicken and marinade. Mix thoroughly to coat the chicken evenly, cover if using a bowl, and refrigerate for at least 2 hours, or up to 24 hours.
- When you are ready to eat, preheat the oven to 400°F.
- Transfer the chicken from the marinade to a plate. Reserve the marinade.
- Heat the remaining 1 tablespoon ghee or oil in an oven-safe cast-iron skillet or sauté pan over medium-high heat. Season the chicken thighs with the sea salt and cook the chicken in the hot ghee or oil until browned, about 3 minutes per side. Add the reserved marinade and bone broth and bring to a simmer. Reduce the liquid by half, about 10 minutes, turning the chicken periodically to ensure even cooking.
- Make the spiced walnuts:
- On a baking sheet or in an oven-safe sauté pan, toss the walnuts with the olive oil, sea salt, and paprika. Spread out in an even layer and toast in the oven for about 10 minutes.
- Serve:
- Transfer the skillet or pan with the chicken to the oven and cook for 10 minutes. Remove from the oven and let sit for 10 minutes. Serve the chicken, garnished with toasted walnuts and chopped fresh parsley.
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MOROCCAN CHICKEN THIGHS - A CEDAR SPOON
From acedarspoon.com
4.4/5 (127)Category Dinner, ChickenServings 4Total Time 55 mins
- In a small mixing bowl combine the coriander, 1 teaspoon cumin, turmeric, 1/2 teaspoon paprika, red cayenne pepper, cinnamon, crushed red pepper flakes, salt and pepper.
- Remove the chicken from the package and set on a large cutting board. Rub both sides of each chicken thigh with the spice blend. Set aside.
- In a large skillet, heat the 2 Tablespoons olive oil over medium high heat. Add the chicken thighs and sear both sides until golden brown, about 3 minutes per side. Set aside.
SPICED FIG CHICKEN THIGH SKILLET | VALLEY FIG GROWERS
From valleyfig.com
Estimated Reading Time 2 mins
- Heat a large oven-proof skillet on the stove over medium-high heat. Put the chicken in the pan, skin-side down. Cook without moving them for 6 minutes, until some of the fat has rendered and the skin is golden brown when you lift a corner to peek at it.
- Remove the pan from the stove. Turn the chicken over so the skin side is up. Place one lemon slice atop each thigh. Scatter the remaining lemon slices, California Figs, and shallots around the chicken. Add the fig barbecue sauce to the pan, pouring it around the chicken, not on top.
- Slide the skillet into the oven and bake for 45 minutes, until the chicken is cooked through. Serve immediately, giving each person one chicken thigh with a spoonful of the spiced fig mixture alongside or on top.
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