Dried Figs Recipes

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SPICED CHICKEN THIGHS WITH DRIED FIGS



Spiced Chicken Thighs with Dried Figs image

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

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

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

DRIED FIGS IN SIMPLE SYRUP



Dried Figs in Simple Syrup image

Provided by Food Network Kitchen

Categories     dessert

Time 15m

Yield 4 servings

Number Of Ingredients 6

1/2 cup water
1 orange, zested and juiced
1/2 teaspoon ground cinnamon
1 tablespoon brown sugar
1 teaspoon natural vanilla extract
1 cup dried whole figs

Steps:

  • Combine water, orange juice, orange zest, cinnamon, brown sugar, and vanilla in a small saucepan and place over medium heat. Add the figs and cook until reconstituted, about 10 minutes.

DRIED FIGS



Dried Figs image

Make and share this Dried Figs recipe from Food.com.

Provided by Tonkcats

Categories     Lunch/Snacks

Time P3DT12h

Yield 1 batch

Number Of Ingredients 6

4 quarts fresh figs
1 quart water
3 teaspoons salt
3 cups sugar
1 pint water
powdered sugar

Steps:

  • Place figs in 1 quart of water in which salt has been dissolved.
  • Let stand overnight. Drain.
  • Make a syrup of the sugar and 1 pint water.
  • Add figs and cook gently until the syrup is m ostly absorbed.
  • While cooking, watch carefully! Do not stir, but lift kettle and shake figs.
  • Put on plates and turn daily until dry.
  • Pack in powdered sugar.

Nutrition Facts : Calories 2322, Sodium 7025.1, Carbohydrate 599.9, Sugar 598.8

DRIED FIG SOUVLAKI



Dried Fig Souvlaki image

Pastourma (also spelled basturma) is seasoned, cured beef.

Provided by Michael Psilakis

Yield Makes 18

Number Of Ingredients 6

18 large dried figs (preferably Greek)
18 1/2-inch cubes feta cheese
18 thin slices pastourma, prosciutto, or bresaola
18 large fresh sage leaves
18 large toothpicks
Extra-virgin olive oil

Steps:

  • Using small sharp knife, cut stem from top of each fig, then cut straight down from top center to make 3/4-inch-deep, 1/2-inch-long slit in fig. Fill slit in each fig with cube of feta cheese, then press opening closed. Place 1 slice of pastourma on work surface; top with sage leaf. Place stuffed fig at 1 end and roll up to enclose fig. Secure with toothpick. Repeat with remaining pastourma, sage, and figs. DO AHEAD: Can be made 1 day ahead.
  • Arrange on plate, cover tightly with plastic wrap, and chill. Let stand at room temperature 1 hour before continuing. Pour enough oil into large skillet to cover bottom. Heat over medium-high heat. Add figs. Cook until pastourma begins to crisp, about 2 minutes per side. Transfer to large platter. Serve warm.

GLACE FIGS (DRIED FIGS)



Glace Figs (Dried Figs) image

These are to die for. Absolutely fabulous with a cheese board, they just add that magnificent flavour. We have access to three fig trees and make these all summer, they are gorgeous, you must have a dehydrator to make these though, the oven just doesn't work.

Provided by Stay in the Bay NZ

Categories     Low Protein

Time P1DT3h

Yield 100 serving(s)

Number Of Ingredients 4

4 lbs ripe figs
4 cups sugar
2 cups water
2 tablespoons vinegar

Steps:

  • Cut stems off figs, wash, prick well all around with fork. Place water, sugar and vinegar in saucepan, stir until sugar dissolves.
  • Bring to the boil. Place figs in boiling syrup, reduce heat, simmer very slowly, uncovered 21/2 to 3 hours.
  • Drain figs, place on fine wire rack and stand on oven tray.
  • Place in dehydrator set at 140°F or 60°C and dehydrate for 24 hours, turning every few hours. They may not take quite as long depending on size of figs and where they are in the dehydrator.

Nutrition Facts : Calories 44.5, Fat 0.1, Sodium 0.3, Carbohydrate 11.5, Fiber 0.5, Sugar 10.9, Protein 0.1

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