Middle Eastern Spiced Figs Recipes

SPICED CHICKEN THIGHS WITH DRIED FIGS

This quick skillet-spiced chicken braise is a perfect low-calorie, full-flavored weeknight dinner. The sweet and sour flavors of dried figs and vinegar are the stars of the sauce for the chicken, along with fragrant and aromatic basmati rice that's steamed with cinnamon and bay leaves.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Spiced Chicken Thighs with Dried Figs image

Steps:

Combine the rice, cinnamon stick, 1 bay leaf, 1/2 teaspoon salt and 1 1/2 cups water in a saucepan over medium-high heat. Bring to a boil and stir. Reduce the heat to low, cover and cook until the liquid is absorbed and the rice is tender, about 17 minutes. Remove from the heat and set aside, covered.
Meanwhile, season the chicken with salt and the paprika. Heat a large skillet over medium-high heat. Add the vegetable oil and heat until shimmering. Add the chicken and cook, undisturbed, until well browned, 4 to 5 minutes. Flip and cook until browned on the other side, 3 to 5 more minutes. Remove to a plate.
Add the shallot to the skillet; cook, stirring, 30 seconds. Stir in the figs, then add the vinegar and remaining 2 bay leaves. Cook, scraping up any browned bits, until the liquid is mostly reduced, 1 minute. Return the chicken to the skillet along with any juices from the plate; add the broth. Bring to a boil, then reduce the heat, cover and simmer until the chicken is cooked through and the liquid is reduced but still saucy, 10 to 12 minutes; season with salt.
Fluff the rice, discarding the cinnamon stick and bay leaf, and divide among plates. Top with the chicken, figs and sauce and sprinkle with the parsley.

Nutrition Facts : Calories 470, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 133 milligrams, Sodium 640 milligrams, Carbohydrate 61 grams, Fiber 5 grams, Protein 34 grams, Sugar 19 grams

Ingredients

1 cup basmati rice, well rinsed
1 cinnamon stick
3 bay leaves, preferably fresh
Kosher salt
1 1/4 pounds skinless, boneless chicken thighs, cut into 2-inch pieces
2 teaspoons paprika
1 tablespoon vegetable oil
1 shallot, minced
1 cup dried figs, halved
1/4 cup white wine vinegar
1 cup low-sodium chicken broth
1/4 cup chopped fresh parsley

ZAHRA MEKHLA - ROASTED CAULIFLOWER (MIDDLE EASTERN)

This is a simple & delicious way to eat cauliflower. It is great as a vegetarian light meal or as a side dish, it's also great during Ramadan.

Provided by Um Safia

Categories One Dish Meal

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 12

Zahra Mekhla - Roasted Cauliflower (Middle Eastern) image

Steps:

Preheat oven to 450°F Toss cauliflower in 2 tsp olive oil. Season with salt, pepper and sesame seeds.
Cook in oven for 25 minutes, or until browned and fork tender.
In the meantime, make the sauce.Gently heat 2 tsp olive oil in a sauce pan. Stir in other ingredients (tahini, lemon juice, salt & pepper, tabasco, cumin and za'atar) and set aside.
Toss cauliflower in sauce and serve immediately.

Nutrition Facts : Calories 489.4, Fat 38.4, SaturatedFat 5.4, Sodium 107.9, Carbohydrate 30.3, Fiber 10.9, Sugar 5.4, Protein 15.2

Ingredients

1 1/2 small cauliflower, cut into florets
4 teaspoons olive oil
3 garlic cloves, very finely minced
1/2 cup tahini
1 large lemon, juice of
salt and black pepper
1 dash Tabasco sauce
1 teaspoon ground cumin
1 teaspoon za'atar spice mix
1 pinch sesame seeds
paprika (to garnish)
lemon wedge (to garnish)