Solar Chicken With Figs Recipes

ROASTED CHICKEN WITH FIGS AND ROSEMARY

Steps:

• In a large bowl, toss chicken with salt, rosemary, garlic, citrus zest and pepper. Cover and refrigerate for at least 2 hours and up to overnight (the longer the better).
• Heat oven to 450 degrees. Spread chicken pieces out on two rimmed baking sheets, making sure there is plenty of room between the pieces. Arrange figs among the chicken pieces, then scatter jalapeño slices on top. Drizzle everything generously with olive oil.
• Roast, switching the position of the baking pans after 15 minutes so everything browns evenly, until the chicken is golden and cooked through. This should take about 25 to 30 minutes for the breast meat, and 30 to 40 for the dark meat. Serve chicken with the orange or lemon wedges for squeezing, if you like.

CHICKEN WITH ONIONS AND FIGS

Steps:

• In a large skillet, saute onions in butter until tender. Add the figs, honey, lemon juice, garlic and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until mixture is thick, stirring occasionally., Place chicken in two greased 13x9-in. baking dishes. Spoon onion mixture over chicken. Sprinkle with paprika. Bake at 350° for 35-40 minutes or until a thermometer reads 180°. Serve with pan juices.

SUPER EASY SOLAR CHICKEN DINNER

Steps:

• Fresh rosemary, garlic, salt, pepper, a lemon, and a drizzle of olive oil is all the seasoning you need for delicious solar roasted chicken. Two stackable pots and the Sun Oven will do the rest. Peel the garlic, slice up the lemon; put some under the skin of each piece of chicken along with a sprig of rosemary, toss a few more cloves of garlic, a sprig or two of rosemary, and any remaining lemon on top, season with salt and pepper, add a drizzle of oil, cover and roast it in the Sun Oven until the skin is golden and the meat is fall off the bone tender. In the other pot roast some baby potatoes, prepare a salad while everything is cooking and you've got dinner.

CHICKEN WITH SWEET AND SOUR FIG SAUCE

Steps:

• Remove figs from syrup; cut each fig into quarters. Reserve 1/4 cup of syrup.
• Heat water and sugar in a sauce pan over medium-high heat until sugar is dissolved and water begins to simmer. Reduce heat to medium; add white vinegar, red onions, yellow peppers, figs, and syrup. Return to a simmer and cook uncovered for 10 minutes, stirring occasionally.
• Heat olive oil in a large skillet over medium-high heat. Brown chicken breasts, one at a time, until browned and the meat is no longer pink inside, about 4 minutes per side. Remove from pan to a paper towel-lined plate.
• Mix cornstarch and water together in a small bowl. Add to fig sauce, stirring constantly until sauce is thickened.
• Serve chicken breasts topped with the fig sauce.

ROASTED CHICKEN WITH FRESH FIGS AND ONIONS

Steps:

• Combine the lemon rind, parsley, garlic, chopped rosemary, and olive oil. Coat the chicken with this mixture, and place the whole sprig of rosemary and half the lemon into the cavity of the chicken,and reserving half lemon for placing around pan when roasting.
• Place the chicken in a roasting pan and arrange the onion and remaining lemon half around it, sprinkling with the soy sauce and oil.
• (Optional: Add an additional quartered lemon to pan, to roast around the chicken, and add as a garnish to each serving.).
• Roast the chicken in a 375 degree F (190 degree C) oven for 45 minutes.
• Arrange the figs around the chicken, and continue to cook for about 30 to 45 minutes until done ,or when the temperature reaches 185 degrees F (85 degrees C) when measured with a thermometer in the thigh (see tip in recipe description).
• Discarding the half lemon and rosemary sprig; transfer the chicken, onions, and figs to a platter and serve garnished with fresh rosemary.

CHICKEN WITH FIGS

Steps:

• Sprinkle the chicken all over with salt and pepper to taste.
• Scatter half of the shallots in a large slow cooker.
• Place the chicken in the cooker.
• Tuck the bay leaves between the chicken pieces.
• Scatter the remaining shallots and the thyme over all.
• Stir together the wine, vinegar, and honey and pour the mixture over the chicken.
• Cover and cook on LOW for 5 hours, or until the chicken is tender and cooked through.
• While the chicken is cooking, place the figs in hot water to cover for at least 30 minutes; drain the figs.
• Remove the chicken pieces to a serving platter and cover to keep warm.
• Discard the bay leaves.
• Pour the cooking juices into a small skillet and add the figs.
• Bring the liquid to a boil and cook over high heat until reduced and slightly syrupy.
• Pour the sauce and figs over the chicken and serve hot.