Fig And Apricot Chicken Recipes

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BALSAMIC FIG GLAZED CHICKEN



Balsamic Fig Glazed Chicken image

This sticky, slightly fruity, sweet and savory Balsamic Fig Glazed Chicken is easy to prepare and finger-licking good!

Provided by Cheyanne Holzworth

Categories     entree     Main Course

Time 1h15m

Number Of Ingredients 11

6 Boneless Skinless Chicken Thighs
Kosher Salt & Pepper (- to taste)
1 TBS Unsalted Butter
1 medium Shallot (- finely diced (about 3 heaping TBS))
2 cloves Garlic (- minced)
1 (12 oz) Jar Fig Preserves
2 tablespoon Honey
3 TBS Balsamic Vinegar
5 Sprigs Thyme (-DIVIDED, plus more for garnish)
½ Cup Walnuts (- chopped for garnish)
½ Cup Gorgonzola (- crumbled)

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!

Nutrition Facts : Calories 401 kcal, Carbohydrate 9 g, Protein 38 g, Fat 23 g, SaturatedFat 7 g, Cholesterol 179 mg, Sodium 351 mg, Sugar 6 g, ServingSize 1 serving

CHICKEN WITH FIGS/SILVER PALATE



CHICKEN WITH FIGS/SILVER PALATE image

Categories     Chicken

Number Of Ingredients 16

2 chickens (2 and a half to 3 pounds each), cut into 8 pieces each
6 large cloves garlic, finely minced
2 tablespoons dried thyme
1 tablespoon ground cumin
1 tablespoon ground ginger
1 teaspoon salt
1/2 cup red wine vinegar
1/2 cup best-quality olive oil
4 teaspoons green peppercorns (packed in water), drained
1 cup imported black olives
1 and a half cups dried apricots
1 cup dried small figs or large fig pieces
1/4 cup packed brown sugar
1/2 cup Madeira
1 cup large pecan pieces
Grated zest of 2 lemons

Steps:

  • 1.One day before serving, combine the chicken, garlic, thyme, cumin, ginger, salt, vinegar, oil, peppercorns, olives, apricots, and figs in a large bowl. Marinate covered in the refrigerator overnight. Remove the bowl from the refrigerator 1 hour before cooking. Preheat oven to 350 degrees Fahrenheit Arrange the chicken in a single layer in a large shallow baking pan. Spoon the marinade mixture evenly over the chicken. Sprinkle with the sugar and pour the Madeira between the pieces. Cover the pan with aluminium foil and bake for 20 minutes. Remove the foil and bake, basting frequently with the pan juices, until the juices run clear when a thigh is pierced with a sharp skewer, 40 to 50 minutes. Using a fork and slotted spoon, transfer the chicken, olives, and dried fruit to a large serving platter. Drizzle with a few large spoonfuls of the pan juices and sprinkle with the pecans. Sprinkle the lemon zest over all. Pass the remaining pan juices in a sauceboat. (6 portions)

FIG AND APRICOT CHICKEN



Fig and Apricot Chicken image

Make and share this Fig and Apricot Chicken recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

4 boneless skinless chicken breasts, cut into bite size pcs.
2 teaspoons oil
50 g dried figs
50 g dried apricots
1/4 cup chopped fresh carrot
3/4 cup pineapple juice
3/4 cup chicken stock
3 tablespoons French onion soup mix
salt
black pepper, to taste.
2 tablespoons parsley, for garnishing

Steps:

  • Heat oil in a wok.
  • Add chicken and brown it.
  • Add figs, apricots, pineapple nectar, stock, carrot and soup mix.
  • Mix well and cook on medium-high heat for 12 minutes.
  • Stir once after 6 minutes.
  • Add salt and pepper to this dish.
  • Garnish with parsley and serve.
  • Enjoy!

Nutrition Facts : Calories 248.1, Fat 4.5, SaturatedFat 0.8, Cholesterol 69.8, Sodium 150.8, Carbohydrate 22.3, Fiber 2.2, Sugar 16.9, Protein 29.4

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