Chicken with Fresh Figs and Walnuts

December 9, 2011

Ingredients

Preparation

Step 1
Follow the recipe on page 88 for Chicken with Chestnuts until the sauce has reduced and become caramelized. At this point, add 1/2 cup walnut halves and 4 to 8 fresh figs (4 black ones or 8 little green ones), peeled or simply washed, and cut in half. Cook them for 2 to 5 minutes, turning them over once. Take care that the figs do not fall apart. Put the chicken pieces back into the sauce under the figs, and cook a few minutes more to heat through and to absorb the honey flavors.
Step 2
Another appealing way with the figs is to slash their stalk ends, making a cross. Sprinkle inside with a little lemon juice and a little superfine sugar, and put them under the broiler for a few minutes to barely caramelize. Then serve them as a garnish on top of the chicken pieces.

Arabesque

TagsMoroccan North African African Whole Chicken Chicken Poultry Onion Root Vegetable Vegetable Walnut Nut Fig Fruit Main Dinner Gluten Free Easy Weeknight Meals Braise Cookbooks

Recipe notes

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