Best 4 Chicken Stuffed Figs Onions And Eggplants In Tamarind Sauce Recipes

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Embark on a culinary adventure with our tantalizing collection of chicken-stuffed delicacies! From succulent Chicken Stuffed Figs bathed in a sweet and tangy tamarind sauce to savory Chicken Stuffed Onions and Eggplants, each dish promises an explosion of flavors. Experience the perfect balance of sweet, sour, and savory notes as the tender chicken filling harmonizes with the delectable fillings and the rich tamarind sauce. These recipes are sure to impress your taste buds and leave you craving for more.

Here are our top 4 tried and tested recipes!

CHICKEN-STUFFED FIGS, ONIONS AND EGGPLANTS IN TAMARIND SAUCE



Chicken-Stuffed Figs, Onions And Eggplants In Tamarind Sauce image

Provided by Joan Nathan

Categories     appetizer

Time 2h

Yield 10 servings

Number Of Ingredients 11

12 medium onions, peeled
3 tablespoons olive oil
2 skinless, boneless chicken breasts
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1 teaspoon salt
1/2 teaspoon white pepper
3 teaspoons tamarind concentrate (see note)
2 dried or fresh figs, diced, plus 10 fresh whole figs for stuffing
3 tablespoons brown sugar
10 small Italian eggplants

Steps:

  • Dice 2 onions, and place them in a large skillet with 2 tablespoons olive oil. Sauté over medium-high heat for 5 minutes.
  • Using a meat grinder or a food processor fitted with a steel blade, grind or pulse chicken until finely diced. Add chicken, cardamom, cloves and salt and pepper to skillet, and continue cooking over low heat until chicken is lightly browned. Adjust seasonings, and remove from heat.
  • Mix tamarind concentrate with 4 cups hot water in a large saucepan, and bring to boil. Add 2 diced figs along with brown sugar. Reduce heat, cover, and simmer for 5 minutes.
  • Core remaining onions from bottoms up, leaving tops intact, removing all but a few inside layers. Stuff them 3/4 of the way full with chicken mixture. Close hole at bottom of onion with a small piece of onion from core. Place stuffed onions in pot with tamarind sauce. Cover pot, and bring to boil. Reduce heat, and simmer for 30 minutes.
  • Meanwhile, in a large skillet, brown eggplants on all sides in remaining tablespoon olive oil. Remove from heat, and allow to cool for 5 minutes. Make a slit in one side of each eggplant about 1 inch deep and 2 inches long. Carefully open, and scoop out seeds, making a pocket large enough to hold about 1/4 cup chicken mixture. Stuff eggplants, and add them to onions in pot. Cook covered for 30 minutes more.
  • Open whole figs from bottoms up, and remove seeds. Stuff with 1 tablespoon chicken filling. Add figs to pot with onions and eggplants, and simmer for 10 minutes. Serve one stuffed fig, one eggplant and one onion to each person, with sauce drizzled over all three.

Nutrition Facts : @context http, Calories 344, UnsaturatedFat 6 grams, Carbohydrate 60 grams, Fat 9 grams, Fiber 21 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 273 milligrams, Sugar 38 grams, TransFat 0 grams

ROASTED CHICKEN WITH FIGS AND ROSEMARY



Roasted Chicken With Figs and Rosemary image

This is truly one of the easiest company-worthy chicken dishes out there. Marinated with citrus zest and rosemary then quickly roasted at high heat, the chicken turns golden, juicy and richly flavored, while the figs cook down into sweet jammy puddles. Use your favorite bone-in chicken parts here, or a mix of pieces. Or if you're starting with a cut up small whole bird (here's a video demonstrating how to do that), add a couple of drumsticks or thighs to reach the 4 1/2 pounds you'll need.

Provided by Melissa Clark

Categories     dinner, main course

Time 1h

Yield 6 servings

Number Of Ingredients 9

4 1/2 pounds bone-in chicken parts
1 tablespoon coarse kosher salt
2 rosemary sprigs, needles removed from stems (discard the stems)
2 garlic cloves, grated on a microplane or finely minced
1/2 teaspoon finely grated orange or lemon zest, plus optional orange or lemon wedges for serving
1/2 teaspoon black pepper
1 pound ripe figs, stemmed and quartered lengthwise
1 to 2 jalapeño or red chile peppers, halved, seeded and thinly sliced
Extra-virgin olive oil, for drizzling

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.

Nutrition Facts : @context http, Calories 817, UnsaturatedFat 36 grams, Carbohydrate 17 grams, Fat 57 grams, Fiber 3 grams, Protein 57 grams, SaturatedFat 15 grams, Sodium 1000 milligrams, Sugar 13 grams, TransFat 0 grams

THAI TAMARIND CHICKEN



Thai Tamarind Chicken image

This recipe for sweet and spicy Thai chicken incorporates a flavorful tamarind sauce and freshly grated ginger. Serve with jasmine rice or rice noodles.

Provided by Savina

Categories     World Cuisine Recipes     Asian     Thai

Time 25m

Yield 2

Number Of Ingredients 11

3 tablespoons soy sauce
4 teaspoons all-purpose flour
14 ounces chicken breasts, cut into bite-sized pieces
⅓ cup water
2 tablespoons fish sauce
2 tablespoons brown sugar
2 teaspoons tamarind paste
2 tablespoons olive oil
3 cloves garlic, minced
1 fresh green chile pepper, or more to taste
½ teaspoon grated ginger

Steps:

  • Mix soy sauce and flour together in a large bowl until blended. Add chicken and mix until coated.
  • Mix water, fish sauce, brown sugar, and tamarind paste together in a bowl.
  • Heat oil in a wok over medium-high heat. Add garlic, chile pepper, and ginger and fry for 1 to 3 minutes. Remove chicken from the marinade and add to the wok; stir-fry for 1 to 2 minutes. Add 1/2 the tamarind sauce mixture to the wok and continue stir-frying until liquid dries up. Add remaining sauce and cook until chicken is no longer pink inside and sauce is thickened to desired consistency, 10 to 15 minutes more.

Nutrition Facts : Calories 454.8 calories, Carbohydrate 26.4 g, Cholesterol 113.1 mg, Fat 18.4 g, Fiber 1 g, Protein 44.9 g, SaturatedFat 3.2 g, Sodium 2553.4 mg, Sugar 15.3 g

CHICKEN WITH ONIONS AND FIGS



Chicken with Onions and Figs image

Friends and family can't get enough of tender chicken thighs in a sweet onion and fig sauce. When prepared this way, the meat turns out moist every time.-Helen Conwell, Fairhope, Alabama

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 9

3 large red onions, halved and sliced
3 tablespoons butter
10 dried figs, coarsely chopped
1/4 cup honey
2 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon salt
4 pounds boneless skinless chicken thighs
1 teaspoon paprika

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.

Nutrition Facts : Calories 503 calories, Fat 22g fat (8g saturated fat), Cholesterol 169mg cholesterol, Sodium 463mg sodium, Carbohydrate 30g carbohydrate (23g sugars, Fiber 4g fiber), Protein 45g protein.

Tips:

  • Choose ripe figs: Look for plump and slightly soft figs with no bruises or blemishes.
  • Prepare the figs properly: Cut off the stem end of the figs and make a small slit in the side. This will help the stuffing to stay in place.
  • Use a flavorful stuffing: The stuffing should be flavorful and complementary to the figs. Consider using a mixture of ground chicken, herbs, spices, and nuts.
  • Cook the figs properly: Cook the figs over medium heat until they are browned on all sides and the stuffing is cooked through. Be careful not to overcook the figs, as they can become tough.
  • Make a flavorful tamarind sauce: The tamarind sauce should be tangy, sweet, and savory. Use a combination of tamarind paste, sugar, fish sauce, and spices to create a delicious sauce.
  • Serve the figs with a variety of sides: Serve the figs with a variety of sides such as rice, vegetables, or salad. This will create a well-rounded and satisfying meal.

Conclusion:

Chicken Stuffed Figs with Onions and Eggplants in Tamarind Sauce is a delicious and unique dish that is perfect for a special occasion. The combination of sweet figs, savory chicken, and tangy tamarind sauce creates a flavor profile that is sure to impress your guests. With a little time and effort, you can create this amazing dish that is sure to become a favorite. So, gather your ingredients, put on your apron, and get ready to cook up a storm in the kitchen!

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