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I had pulled a recipe for chicken with figs and lemon from my recipe box planning to make it for dinner last night.  Only problem is that I took it to work to retype it and left it there.  So I had to improvise.  Here’s what I came up with:

 

Ingredients

  • 1 lb skinless boneless chicken breasts
  • 1 red onion, diced
  • 1 – 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 6 dried figs, chopped
  • 1 tbsp or so brown sugar
  • 1/4 cup apple cider vinegar
  • 1 tsp lemon zest
  • 1 tbsp or so lemon juice
  • handful chopped fresh cilantro

Directions

  • Heat olive oil in medium saute pan over medium-high heat
  • Add onion and garlic.  Saute, stirring now and then until they are golden brown and translucent.  The red onion will turn a very pretty reddish-pink color.
  • Add the chicken and the figs.  I ended up cutting the breasts into chicken nugget sized pieces because the  kids had asked if we could have chicken nuggets.
  • Cook the chicken until browned on one side and the flip to cook the other side.  (It shouldn’t take that long to cook the chicken maybe 55 minutes per side).
  • While the chicken is cooking, mix the brown sugar, lemon juice, lemon zest and vinegar in a small bowl.
  • Once the chicken  is browned on both sides, pour the sauce over the chicken and stir.
  • Cook for 1 – 2 minutes more.
  • Right before serving toss the cilantro on and serve.

I served it with whole wheat couscous and a bowl of sliced yellow peppers.   Oh, I also tossed a few more figs on the top to make it look pretty.

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