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Roast chicken with fresh figs recipe

Roast chicken with fresh figs recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken leg

Chicken legs are roasted with figs, sliced plantain, red onion, garlic and balsamic vinegar for a delicious dinner party dish that is easy to prepare.

4 people made this

IngredientsServes: 4

  • 2 large (about 1.2kg) chicken legs
  • 1/2 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
  • 4 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 4 tablespoons water

MethodPrep:15min ›Cook:1hr ›Ready in:1hr15min

  1. Preheat the oven to 240 C / Gas 9.
  2. Place chicken legs in a large casserole dish. Arrange onion, plantain, figs and garlic around chicken legs and season with rosemary, salt and pepper.
  3. Whisk olive oil and balsamic vinegar together in a bowl; pour over chicken legs. Pour water into casserole dish.
  4. Place casserole dish in the preheated oven; reduce temperature to 170 C / Gas 3. Cook until no longer pink at the bone and the juices run clear, about 1 hour.

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Reviews & ratingsAverage global rating:(8)

Reviews in English (6)

by Mrs. R.B

This was tasty. I would definitely make it again. I was unable to find fresh figs this time of year; especially where we were this wknd- up in the mountains, so I used fresh apricots and it turned out lovely! good recipe.-05 Aug 2014


Roasted chicken with figs

Rosemary- and basil-scented chicken, roasted with figs at their peak of ripeness.

Late summer’s fresh figs are at their peak. We eat them halved and drizzled with sweet cream for a luxurious breakfast – baked like apples, with a little honey spooned over them – poached in a light white wine syrup. Or just rinsed and eaten as they are. It’s an expensive fruit, and spoils quickly, too. I try to estimate how much my family will eat, and buy only that much. But this week I did over-buy. They were small purple figs, with a curiously tough skin, although their hearts were red and sweet. What to do with the figs? I decided to roast them together with chicken.

I reached into the fridge and pulled out a jar of rosemary-infused olive oil. Figs and rosemary like each other. Then I felt that something was needed to boost the sweetness of the fruit, which otherwise might go unnoticed in all the chickeny things. Silan, which is date syrup, is my choice for light sweetness. Lemon adds a bright note. Finally, I had a big handful of basil that needed to get used up. I was set.

Lacking silan, you may use one tablespoon of warmed, dark honey.

And rosemary oil is simple enough to make: Pour about 1/4 cup of olive oil into a small pan. Add 3 or 4 twigs of fresh or dried rosemary, and put the pan, covered, over the gentlest heat for about 20 minutes. Cool and strain the oil before storing it in a jar. It’s that simple. The rosemary-infused oil will keep 3 months in the fridge.

Ingredients

  • 1 whole, clean roasting chicken
  • 1/2 lemon
  • 2 large cloves of garlic, chopped fine
  • 2 tablespoons olive oil infused with rosemary
  • 1 tablespoon coarse salt
  • 1 small bunch of basil leaves, taken off the stems
  • 14 small figs or 8 large ones, halved and their stems cut away
  • 2 tablespoons plain olive oil, if you don’t have rosemary-infused
  • 2 tablespoons silan or 1 tablespoon warmed, dark honey
  • Black pepper 3 or 4 grinds of fresh or 1/8 tsp. powdered
  • A dash of Tamari soy sauce

Directions

Squeeze the juice of the lemon over the chicken. Rub the lemon half all over the chicken. Tuck the spent lemon half into the cavity of the chicken. Cover the chicken and let it soak up the lemon while you’re preparing the next steps.

In a small bowl, combine 1 tablespoon of the olive oil with the garlic, coarse salt, black pepper and soy sauce.

Rub the oily mix well over the chicken. Sweep up any garlic pieces that may fall onto the roasting pan and scoot them under the chicken.

Stuff the basil leaves under the skin of the chicken, anywhere you can find or force room. When in doubt, just put any extra leaves inside the cavity of the chicken alongside the lemon half.

Pile the figs up next to the chicken. Dribble the remaining 1 tablespoon rosemary oil and the silan over them. It won’t hurt if some of the garlicky mixture for the chicken gets mixed up with the figs.

Tear off a strip of tin foil and fold it so that it covers the figs, but not the chicken. Let the tin foil lay lightly over the figs don’t tuck it in around them. You don’t want the figs to cook away to nothing while the chicken roasts – the tin foil will protect them.

Roast at 350° F (190° C) until the chicken is an irresistible golden color and the house smells divine.


Roast chicken with fresh figs recipe - Recipes

Every summer our enormous old fig tree boasts upwards of 50+ pounds of green figs, filled with bright pink flesh. Depending on the weather, they can get as large as a baseball!

Even though they are so delicious, I somehow kind of struggle to know what to do with them all. So at a certain point I stop chasing the birds away and think that I am being greedy in hoarding them- I mean, even with jam and chutney, there are only so many ways to use them up.

So I have started trying to push myself into figuring out new ways to use them. I thought with school starting (for some, this week!) that using them in a savory week night dinner would be a good new idea. So I simply roasted them with chicken, and it was soooo good!

Savory onions and sweet figs combine with crispy skin and juicy chicken to form perfect little mouthfuls! And best of all it is gorgeous and takes about 5 minute to prepare, which makes it great for a school night. Then you can simply walk away and get other things done, or focus on some great side dishes to go with it.

Any other fig recipe requests or ideas?

To make this recipe, you do this:

Preheat the oven to 450 degrees.

Slice a large yellow onion into thick rings and place them on a baking sheet. Place the chicken on top of the onion rings. Drizzle the bird with olive oil and sprinkle with salt and pepper.


Arrange the figs, whole or sliced around the chicken, and stuffed in the cavity of the chicken.

Place the pan in the oven and reduce the heat to 400.

Roast the chicken for 50 minutes until the skin is crispy and the juices run clear.

Remove the chicken and let it rest for a few minutes before carving and serving with the roasted figs and onion rounds.


Fragrant chicken with figs

It’s become tradition at my house to make new traditions, especially during Rosh Hashana, which begins today at sundown.

Unlike the holiday meal for Passover, with its ingredient restrictions, the feast for the Jewish New Year is guided by symbolism: Food should be sweet for a sweet new year, and it should highlight the holiday’s theme of renewal. Across the globe, Jews will dip apples or challah into honey, eat carrots cut into coin-like rounds and accent dishes with pomegranates.

Ten days later on Yom Kippur, the Day of Atonement, Jews often prepare special dinners to break the fast that began the preceding evening.

When food is part ritual, pressure builds to find dishes that are both meaningful and delicious -- as well as different. “The Essential Book of Jewish Festival Cooking” (HarperCollins, $29.95) offers a good store of such recipes, updating traditional favorites while adding original dishes that marry international flavors with seasonal ingredients.

Honey cake is my new favorite. Made without the usual coffee, tea or brandy, it has a delightfully clear honey flavor and a light, spongy texture. It’s not, however, perfect: The whipped egg-white base made an unpredictable batter that overflowed the pans and oddly separated and sank during baking. Still, the cake was delicious.

Fragrant chicken with figs is just right this time of year, holiday or no. It pairs nicely with mint-scented herbed rice with seasoned currants the currants marinate in a garlicky mix of olive oil and balsamic vinegar. Another simple recipe simmers slices of quince in Muscat dessert wine scented with cinnamon, cardamom and vanilla.

The authors, Tel Aviv-based food journalist Phyllis Glazer and her sister, Miriyam Glazer, a literature professor at the University of Judaism in Los Angeles, add historical and cultural context to the recipes and holidays. Moroccan carrot salad, a year-round staple in Israel, according to the authors, has resonance for Rosh Hashana. It’s a simple preparation of carrots in a cumin-and-garlic-flavored olive oil.

The carrots are thinly sliced to resemble coins, as a symbolic wish for more health and increased charity in the new year. They also describe the new year’s tradition of giving gifts to family members, care providers and employees. It’s customary too, they tell us, to wear new clothes. (Who knew? I thought it was because everyone was in the shmatte business!)

But any culture that spans more than 5,700 years and hundreds of countries isn’t easily summarized in the notes to a recipe or a three-page chapter introduction. That’s the problem with cookbooks that want to be interesting reading material: Often, neither the recipes nor the headnotes are well written.

With the Glazers’ book, the historical material does not go far enough to trace the origins of food traditions. (But in the authors’ defense, even the best scholars can’t agree.)

Readers must have a rather vivid grasp of Jewish history and culture to understand the religious references and even a few of the recipes. Other cookbooks have attempted more successfully to marry food and Jewish history, including the many by Joan Nathan, Gloria Kaufer Greene and Marlene Sorosky. But cookbook collectors may appreciate the highly international feel of the Glazers’ book.

Nor are the recipes perfect: Some I tested suffer from imprecise directions. While making seven-spice vegetable soup, weights didn’t match measures (a 1-pound squash shrinks to 10 ounces when seeded and peeled 4 1/2 cups of shredded cabbage is hardly a pound). The soup becomes more of a thick stew if the canned chickpeas aren’t rinsed and drained -- a step the recipe omits. And in any case, the cabbage overwhelmed all the other ingredients.

Recipes with tricky techniques, such as one for a Moroccan Purim challah or another for a Greek “Haman’s foot,” are difficult to follow without the aid of explanatory illustrations or photographs.

Their book, the authors say, returns Jewish holiday cooking to “the foods and flavors of the seasons in the ancient land of Israel.” The richness of L.A.'s ethnic grocery stores means that most of the ingredients are readily available here.

Sometimes, though, the authors neglect to take advantage of seasonal availability: The fragrant chicken with figs offered as a Rosh Hashana dish calls for dried figs at a time when fresh figs are in peak season.

The Times Test Kitchen prepared the recipe two ways. One version used dried figs, as the recipe calls for the other was adapted for fresh figs. The fresh fig version was even better than the dried.

It’s tricky to cultivate new traditions in a culture that’s already so rich with them. It seems that the authors can’t resist, as I do every year, trying something that sounds just a little bit odd.

Witness the inclusion of their New Age chopped liver, a mixture of steamed tempeh, hard-boiled eggs, cooked onion and soy sauce.

And then there are the tofu brownies featured for the festival of Sukkot. They are dairy- and cholesterol-free -- and heavy and spongy.

Not every foray into new territory yields a great result, but cultures -- and cooks -- can’t advance without a little experimentation.


Fig and Rosemary Sticky Glazed Roast Chicken

Sometimes birthdays don’t go how you want them to. Exhibit A, was mine last Friday. Oh, didn’t mention I was born on Halloween? It’s pretty neato burrito if you ask me. Typically. But as it so happens every once in a while, a comedy of events somehow over takes the day itself. Though it didn’t go according to plan – yoga pants, endless control of the remote, dinner at my favorite restaurant and an obscenely large cupcake – the one thing that made it special was Ben himself, as he always does.

Laughing at the rough times make the great ones that much sweeter, and ever the more thankful for a man who works so hard. Ben and I are on opposite schedules, and opposite weekends, with events requiring planning and deliberation. Nothing like planned spontaneity!

Ben and I had finally set aside a plan – we were celebrating a birthday and my double promotion! Ayy ohhh! – with a date night to go to my favorite restaurant in town, just down the road from our apartment. But as I came home I found the apartment dark with no lights on, a bouquet of flowers on the counter, and boxer wearing Ben standing over the kitchen sink with coffee reheated from the night before, with bags bigger than Birkins under his eyes and four hours of sleep after the 12 hour shift he pulled the night before. Before he could raise the meagerly warm cup of coffee to his lips, I stopped him in his tracks and sent him back to bed to attempt to regain some of the sleep deprivation and minimize those bags under his eyes. They’re just not his signature look.

While he was sleeping, I set about making the most of the remaining plan – yoga pants (planned) and endless remote time included (planned) , and even took a short nap with the dog resting his head on the couch trying to get a little cuddle time on the too-small couch (not planned, but awesome). As a second running up on dinner, it was cheap Chinese take out complete with my favorite sweet and sour pork. And did I mentioned the obscenely large cupcake? That was so totally planned and so totally tasty.

Ben and I re-planned out date night for Saturday – but a 14 hour shift got in our way, thanks to some 19 year old kids who decided to party to hard on Halloween and couldn’t show up for their shift the next morning. So, third time is the charm and we are resolving to go to dinner this week. (Send prayers, rain dances or whatever is required to make sure we can get our much needed date!)

And even though those grand plans never work out, it’s the unplanned plans that end up making the memories, and make you ever the more thankful for the ones that you love – and the ones who would get up take you to your favorite restaurant completely sleep deprived and delirious. All in the name of love.


Recipe Summary

  • 1 lemon, juiced
  • ¼ cup brown sugar
  • ¼ cup white vinegar
  • ¼ cup water
  • 1 ½ pounds dried figs
  • 1 lemon, sliced
  • 12 chicken thighs
  • salt to taste
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon dried parsley

Preheat oven to 400 degrees F (200 degrees C).

In a small bowl, combine lemon juice, brown sugar, vinegar and water set aside.

Place figs and lemon slices in the bottom of an 11x16 inch baking/roasting dish. Arrange chicken thighs on top, then pour vinegar mixture over chicken. Finally, sprinkle with salt and dried parsley to taste.

Bake/roast at 400 degrees F (200 degrees C) for 50 minutes, basting frequently (turn figs if they begin to brown).

With a slotted spoon, remove chicken, figs and lemon slices from baking dish and place on a warm platter. Skim fat from cooking juices, then pour over chicken as sauce. Garnish with fresh parsley and serve.


Chicken with Goat Cheese and Figs

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This is a simple and elegant preparation for boneless, skinless chicken breast.

What to buy: Fresh figs can be found in grocery stores during the summer and early fall. Otherwise substitute dried figs by slicing them in half and adding them to the port reduction when the chicken broth is added.

Tips for Chicken

Instructions

  1. 1 Heat the oven to 400°F and arrange a rack in the middle.
  2. 2 Melt 1 tablespoon of the butter in a medium frying pan over medium heat. When it foams, add the shallots, season with salt and pepper, and cook, stirring occasionally, until softened and golden brown. Transfer to a plate and set aside.
  3. 3 Add the port to the frying pan and bring to a boil over high heat. Reduce the heat to medium and continue to simmer until the port is reduced by half, about 6 to 10 minutes. Add the broth and reduce by half again (you should have about 2 cups) remove from heat and set aside. Meanwhile, mix together the reserved shallots, cheese, and 1 tablespoon of the thyme in a small bowl until evenly incorporated. Divide into 6 portions and set aside.
  4. 4 Make pockets in the chicken by laying 1 breast on a cutting board and using a sharp knife to slice horizontally about three-quarters of the way through the meat. Move the knife in a fanning motion to slightly enlarge the pocket (be careful not to cut all the way through) repeat with the remaining chicken breasts. Season the chicken all over with salt and pepper and stuff the divided shallot filling into the pockets.
  5. 5 Heat the olive oil and 2 tablespoons of the butter in a large frying pan over medium-high heat. When the butter foams, add 3 of the chicken breasts and cook until golden brown, about 3 minutes. Flip and repeat. Remove and repeat with the remaining chicken. Once all the chicken is browned, place it on a baking sheet and bake until it’s cooked all the way through (the juices will run clear when pierced with a knife), about 20 minutes.
  6. 6 About 5 minutes before the chicken is ready, melt 1 tablespoon of the butter in a medium frying pan over medium heat. Once it foams, add the figs, cut side down, and the remaining thyme and cook until the figs are well browned. Add the reserved port sauce and the remaining 2 tablespoons butter and stir until the butter has melted and the sauce is heated through. Season with salt and pepper if necessary. When the chicken is ready, transfer to a serving platter, top with the sauce and figs, and serve.

Beverage pairing: Qupé Marsanne, California. Marsanne makes wines with good weight, but also good acidity and subtle, unprepossessing flavors of white peaches and jasmine. It’s lovely with something equally humble like chicken, especially when accented with thyme, the sharpness of chèvre, and the richness of figs.


Roast Chicken with Figs, and Rosemary Potatoes

I am embracing figs in the way figs should be embraced. As part of the mother of all comfort food, the roast chicken.

What do figs do for roast chicken? Everything. Figs usher in the Fall, which for us Americans means foods that echo us back to childhood, but for us foodies, we take it up a little notch. My mother didn&rsquot roast her chicken with figs, because in that generation, it was carrots and onions, possibly potatoes.

In the generation before that, chickens were stuffed with rice and oranges one week and bread stuffing another. There are a thousand ways to make a roast chicken, and my goal in culinary life is to find them all.

Roast chicken with figs will be the dish of our Autumn. I will probably make it four or five times, changing things along the way. I will add in more shallots, because they became a bit candied in the roasting process and more divine than I anticipated. I might even add in more figs, because a bite of chicken together with a bite of fig is a new experience that I want to have again.

Figs are sweet in a not too sweet way, and when they roast down, they caramelize, adding a new texture and flavor which pairs well with chicken, white or dark. They are good eaten with a bite of roast potato that has been roasted with a mustard, garlic, olive oil, rosemary preparation. It&rsquos amazing together.

I might suggest a salad with a tangy vinaigrette made with honey, champagne vinegar, mustard and olive oil, to help cut through the richness of the dish.

This is what I&rsquom talking about when I say modern comfort food. It&rsquos full of soulful flavor and texture, and it&rsquos healthy, nutritious and looks a bit sexy too.

Roast Chicken and Dating

Marcella Hazan says in her book, Essentials of Classical Italian Cooking, that this lemon chicken recipe is something so special that men propose upon eating it. I agree that it&rsquos a special dish, but I&rsquom willing to bet that Roast Chicken with Figs is as equally seductive.

After a few months of courtship, show the man you can cook. Nothing is sexier than a roast chicken and a homemade apple pie. Sure, honey, he loves you for your brains, and your looks, but if you want to seal the deal by Christmas, start cooking, but don&rsquot let it look like diet food. Just make big fat healthy food like this roasted chicken.

This is perfect because you stay in your calorie range and he fills up. Top it off with a vanilla ice cream over some kind of pie and this man won&rsquot know what hit him. In today&rsquos world men can easily find the sweet stuff, if you know what I&rsquom talking about, but a girl who can cook better than mama is quite intoxicating.

So tell me, what&rsquos your favorite Autumn supper and do you think it&rsquos true that the way to man&rsquos heart is through his stomach?


Roast Chicken & Fresh Fig Salad with Lemon Dill Vinaigrette

Late summer in San Diego is one of my favorite times of year. The sunsets are pink and gold, the tourists are thinning out, the mornings are chill and dewy and the fresh produce is abundant. I’m sure I’ve mentioned this before, but we are so lucky to have so many small organic farms in the county. You can find a local farmer’s market almost every day of the week. There is also a permanent public market in the works near downtown that should be in full swing by the end of next year.

Now if you know me you know my favorite end-of-season crop has always been the tomato. The problem is that they are just not as good here as they were in Indiana (sorry Cali, but the Hoosier’s outdid you on that one!) I think tomatoes really benefit from that high heat, high humidity climate that rarely comes on the West Coast.

But then I tried the fresh figs… My dear tomato, I am sorry to say that you have been replaced. One glance at the plump succulent fig and I knew I was done for. For those of you who have never tried a fresh fig, you are missing out. This is the fruit of the gods. Now, don’t think you know what they taste like because you’ve had dried figs. Those sticky gooey overly sweet masses are absolutely nothing like their tender ripe fresh cousins.

This time of year I pair figs with everything greek yogurt, cheese, roast meats, fruit tarts, sandwiches, pizza and salads. I will eat them until I’m almost sick of them, knowing I will not get them again until the following year. I purchased these figs from Koral’s Tropical Fruit Farm at the Hillcrest Farmer’s Market in San Diego. They brace well with both sweet and savory dishes or salty and tart flavors. This salad allows the light sweetness of the figs to really shine by matching them with smoky roast chicken, caramelized onions and crisp greens. The lemon dill vinaigrette pulls all the flavors together in perfect harmony.

Go out and try these beauties while you still can. You’ll be glad you did!

  • 1 sweet onion, halved and thinly sliced
  • 1 large head romaine lettuce, chopped
  • 2 Persian cucumbers, sliced
  • 2 celery stalks, sliced
  • 8 oz roast chicken, torn into pieces
  • 10 fresh figs, sliced
  • 1 tsp fresh chopped dill
  • Juice of 1 large lemon
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon honey
  • 1 teaspoon extra virgin olive oil

Heat a small skillet over medium low heat. Coat with cooking spray. Sauté the onion in the skillet 7-9 minutes until translucent (adding a pinch of salt helps draw out the moisture).

Layer the lettuce, cucumber, celery, chicken, onion and figs in a large salad bowl.

Combine the dill, lemon juice, salt, pepper and honey in a small bowl. Whisk in the olive oil. Serve the vinaigrette alongside the salad.

Servings: 4 Serving Size: ¼ salad and 1 tablespoon vinaigrette


Nutritional

  • Serving Size: 1 (349.9 g)
  • Calories 674.7
  • Total Fat - 21.3 g
  • Saturated Fat - 6.3 g
  • Cholesterol - 48.6 mg
  • Sodium - 1278.8 mg
  • Total Carbohydrate - 101.6 g
  • Dietary Fiber - 4.6 g
  • Sugars - 55.9 g
  • Protein - 18.9 g
  • Calcium - 86.9 mg
  • Iron - 1.8 mg
  • Vitamin C - 11.5 mg
  • Thiamin - 0.1 mg

Step 1

In a large saucepan, heat the olive oil over medium heat. Add chicken and garlic and cook 5 minutes, stirring frequently or until the chicken is no longer pink. Add the spinach during the last 1-2 minutes of cooking chicken.

Step 2

Stir in water, tomatoes, red pepper flakes, and spice pack from couscous. Bring to a boil. Stir in couscous. Cover and remove from heat. Let stand 5 minutes.

Step 3

Stir with a fork to fluff couscous. Stir in feta cheese and pine nuts if using. Serve.


Watch the video: InsideFood Citycast - Συνταγή. Κοτόπουλο με μέλι CCR02


Comments:

  1. Aghaderg

    effectively ?

  2. Clinton

    It seems to me an excellent phrase



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