Fig Braised Chicken With Spiced Walnuts Recipes

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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



Fig-Braised Chicken with Spiced Walnuts image

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.

For the chicken:
2 tablespoon ghee or olive oil
1/2 cup dried mission figs, diced
1/2 cup dried cherries
1/4 cup balsamic vinegar
1 tablespoon Worcestershire sauce
6 boneless, skinless chicken thighs
2 tablespoons ghee or olive oil
1 teaspoon sea salt
1 cup Chicken Bone Broth
Chopped fresh flat-leaf parsley, for garnish
For the walnuts:
1/2 cup walnuts
1 tablespoon olive oil
1/4 teaspoon sea salt
1/4 teaspoon paprika

BRAISED CHICKEN WITH CILANTRO, LEMON AND DRIED FIGS

Categories     Chicken     Fruit     Onion     Sauté     Hanukkah     Lemon     Fig     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 10



Braised Chicken with Cilantro, Lemon and Dried Figs image

Steps:

  • Place flour in large resealable plastic bag. Season flour with salt and pepper. Add chicken to bag; seal bag. Shake bag to coat chicken lightly with flour.
  • Heat 2 teaspoons oil in large nonstick pot over medium-high heat. Working in batches, add chicken and sauté until brown on all sides, about 7 minutes per batch. Transfer chicken to plate. Add remaining 2 teaspoons oil to pot and reduce heat to medium. Add onions and garlic and sauté until golden and tender, about 10 minutes. Stir in broth, 1/2 cup cilantro and lemon juice and bring to boil. Add figs and chicken with any accumulated juices to pot. Cover and simmer until chicken is tender, about 35 minutes.
  • Using slotted spoon, transfer chicken to bowl and cover with foil to keep warm. Boil juices in pot until thickened to sauce consistency, about 5 minutes. Season to taste with salt and pepper. Pour sauce over chicken. Sprinkle remaining 2 tablespoons cilantro over and serve with lemon wedges.

2 tablespoons all purpose flour
1 3 1/2- to 3 3/4-pound chicken, skin and fat removed, cut into 12 pieces
4 teaspoons olive oil
2 cups chopped onions
3 large garlic cloves, minced
1 14 1/2-ounce can low-salt chicken broth
1/2 cup plus 2 tablespoons chopped fresh cilantro
2 tablespoons fresh lemon juice
8 dried Calimyrna figs, stems trimmed, cut in half lengthwise
Lemon wedges

BRAISED CHICKEN WITH FIGS

Provided by Florence Fabricant

Categories     dinner, easy, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 11



Braised Chicken With Figs image

Steps:

  • Separate legs and thighs if not already done. Pat chicken pieces very dry. Season with salt and pepper. Cut top half-inch off onions. Peel onions, and quarter them vertically, cutting only a bit off the root end so each quarter stays intact.
  • Heat oven to 375 degrees. Heat butter in a heavy ovenproof skillet, preferably one large enough to hold chicken in a single layer. Over medium-high heat, brown chicken well on both sides. If skillet is not large enough to hold all the chicken, brown it in stages, and transfer it to a roasting pan that will hold it all.
  • Tuck onion quarters, thyme and bay leaves around chicken. Add white wine and enough chicken stock so liquid is about 1/2-inch deep in pan. Place chicken in oven, and cook until chicken is done, about 40 minutes.
  • Remove from oven to stove. Place figs around the chicken. Place pan over medium-high heat, bring contents to a simmer, and cook a few minutes until sauce starts to get syrupy. Warm honey and vinegar in a small saucepan, and drizzle over chicken. Turning chicken in pan, cook a few minutes more, basting with pan juices.
  • Remove bay leaves, check seasonings, and serve, dividing the ingredients so each plate gets a chicken leg and thigh, and 4 pieces each of fig and onion.

Nutrition Facts : @context http, Calories 559, UnsaturatedFat 18 grams, Carbohydrate 38 grams, Fat 31 grams, Fiber 6 grams, Protein 28 grams, SaturatedFat 11 grams, Sodium 1034 milligrams, Sugar 26 grams, TransFat 0 grams

4 chicken legs and thighs
Salt and freshly ground black pepper
4 medium yellow onions
2 tablespoons butter
4 sprigs fresh thyme
2 bay leaves
1/2 cup dry white wine
1/2 cup chicken stock, approximately
8 fresh green or black figs, halved
1 tablespoon honey
2 tablespoons white wine vinegar

BRAISED CHICKEN WITH FIGS, HONEY & VINEGAR

This dish is sure to awaken the taste buds with its tangy flavours. If you can't get hold of figs, then pears are a great alternative.

Provided by English_Rose

Categories     Chicken Thigh & Leg

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14



Braised Chicken With Figs, Honey & Vinegar image

Steps:

  • Preheat the oven to 350°F.
  • Sprinkle the chicken legs with sea salt. For best results, cover and leave in the fridge overnight. When ready to cook, wipe off the salt and trim any excess flesh.
  • Heat the oil in a large heavy-bottomed pan, add the chicken skin side down, and cook for about 6 minutes or until coloured. Add the butter to the pan, and turn the chicken over to baste.
  • Add the onions and wine and simmer until the liquid has reduced by half. Add the vermouth and the stock, being careful not to cover the chicken completely.
  • Bring to a simmer and sprinkle the chicken with the crushed peppercorns. Transfer pan to oven. Roast for about 30 - 40 minutes or until thoroughly cooked.
  • Whilst the chicken is cooking, warm the honey and vinegar slightly.
  • Once cooked through, remove the chicken and onions from the pan and put to one side to keep warm.
  • Add the warmed honey mix to the sauce and simmer until reduced by half.
  • Place the figs in a large clean pan, cut side down, and strain the reduced sauce over the figs. Cook for 5 minutes, basting frequently until the figs have slightly softened.
  • Serve the chicken leg with the figs and onion quarters.
  • Add parsley to the sauce, check seasoning and pour over.

Nutrition Facts : Calories 597.6, Fat 34, SaturatedFat 10.6, Cholesterol 156.1, Sodium 2030.5, Carbohydrate 32.9, Fiber 3.7, Sugar 24.5, Protein 33.6

4 large chicken legs
1 tablespoon sea salt
2 tablespoons olive oil
1 ounce butter
2 medium red onions, cut into quarters
2/3 cup dry white wine
2 tablespoons dry vermouth
1 1/4 cups chicken stock
10 black peppercorns, crushed
2 tablespoons cider vinegar
1 tablespoon clear honey
8 ripe figs, halved
2 tablespoons parsley, chopped
salt and pepper

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