Fig Braised Chicken With Spiced Walnuts Recipes

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FIG-BRAISED CHICKEN WITH SPICED WALNUTS



Fig-Braised Chicken with Spiced Walnuts image

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

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

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.

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

BRAISED CHICKEN WITH PUMPKIN, SAGE, & WALNUTS



Braised Chicken with Pumpkin, Sage, & Walnuts image

Delicious winter dish. Pretty easy to make, yet is definitely a dish you can serve to company. The braising adds moistness and flavor. You can tweak this one quite a bit to suit your taste (add wine to the stock, more pepper, a mix of winter root vegetables instead of pumpkin, different nuts or spices, etc). Adapted from a recipe by Michael Lomonaco, chef of the former "Windows on the World" which was in one of the NYC World Trade Center towers.

Provided by Lizzie-Babette

Categories     One Dish Meal

Time 2h

Yield 4 serving(s)

Number Of Ingredients 12

1 small chicken or 1 medium chicken, cut into serving pieces (or your favorite mix of chicken parts)
salt and pepper
2 tablespoons olive oil
1 tablespoon butter
1/2 cup diced onion
1 cup diced carrot
2 1/2 cups peeled seeded and diced pumpkin or 2 1/2 cups butternut squash
1/2 teaspoon salt
1/2 teaspoon pepper
2 1/2 cups hot chicken broth
2 tablespoons chopped fresh sage leaves or 1 tablespoon dried sage, plus some for garnish (optional)
1/2 cup finely chopped walnuts, plus some for garnish (optional)

Steps:

  • Generously sprinkle chicken on both sides with salt and pepper.
  • Over medium heat, melt olive oil and butter in a large pan that you can fit all chicken pieces in without crowding.
  • (Note: pan must have a lid) Add chicken, skin side down, and cook slowly until chicken is golden brown color.
  • Turn pieces over, add onions, carrots, and pumpkin and cook until chicken is golden brown.
  • Once the chicken is browned, let it and the vegetables cook slowly together for 5 to 7 minutes.
  • Add about 1 3/4 c of hot stock and simmer over low heat for 30-35 minutes, slightly uncovered, checking occasionally to add more stock, if needed.
  • Transfer chicken pieces to a large serving platter.
  • Add walnuts and sage to the pot and cook for two minutes.
  • Spoon vegetables onto the serving platter around the chicken, and pour the remaining sauce in the pot over the chicken.
  • Sprinkle reserved sage and walnuts over the dish to garnish.

BRAISED CHICKEN WITH FIGS



Braised Chicken With Figs image

Provided by Florence Fabricant

Categories     dinner, easy, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 11

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

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

FRESH FIG AND WALNUT COOKIES



Fresh Fig and Walnut Cookies image

A yummy, moist cookie made with fresh figs. So good you can't stop at one. These also freeze well.

Provided by glenmindy newton

Time 55m

Yield 42

Number Of Ingredients 11

2 cups white sugar
1 cup butter-flavored shortening (such as Crisco®)
2 teaspoons vanilla extract
4 large eggs
4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 ¼ teaspoons ground cloves
1 teaspoon salt
2 ½ cups chopped fresh figs
1 cup chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
  • Cream sugar, shortening, and vanilla together in a mixing bowl. Add eggs, one at a time, mixing well after each addition.
  • Sift flour, baking soda, baking powder, cloves, and salt together in a separate bowl. Add to the wet ingredients and mix until blended; mixture will be a little dry. Stir in figs and walnuts; mixture will get added moisture from the figs. Use a medium cookie scoop to drop spoonfuls of batter onto the prepared cookie sheet.
  • Bake in the preheated oven until edges start to brown, 12 to 13 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely. Repeat to scoop and bake remaining batches.

Nutrition Facts : Calories 156.5 calories, Carbohydrate 21 g, Cholesterol 17.7 mg, Fat 7.3 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 1.6 g, Sodium 145.7 mg, Sugar 11.3 g

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