Best 3 Fig Braised Chicken With Spiced Walnuts Recipes

Indulge in a culinary journey with our Fig-Braised Chicken with Spiced Walnuts, a delightful dish that harmonizes the sweet and savory flavors of juicy chicken, succulent figs, and aromatic spices. This recipe promises a tender and flavorful chicken dish elevated by the unique combination of sweet figs and nutty walnuts.

Complementing this main course, we present a medley of enticing recipes:

- **Fig and Goat Cheese Bruschetta:** Delightful appetizer featuring toasted baguette slices topped with a sweet and tangy spread of roasted figs, creamy goat cheese, and a drizzle of honey.

- **Spiced Walnut and Pomegranate Salad:** A vibrant salad combining the crunch of spiced walnuts, the sweetness of pomegranate arils, the freshness of arugula, and a zesty dressing.

- **Fig and Almond Tart:** A delectable dessert showcasing a buttery crust filled with a luscious filling of caramelized figs, crunchy almonds, and a hint of cinnamon.

- **Fig Jam:** A versatile homemade jam made from fresh figs, perfect for spreading on toast, dolloping on yogurt, or using as a glaze for roasted meats.

- **Fig and Prosciutto Skewers:** An easy and elegant appetizer featuring fresh figs, salty prosciutto, and a drizzle of balsamic glaze.

- **Figgy Pudding:** A classic English dessert combining dried figs, breadcrumbs, spices, and molasses, served with a rich custard sauce.

- **Fig and Honey Granola:** A nutritious and delicious granola recipe featuring rolled oats, chopped walnuts, dried figs, and a drizzle of honey, perfect for a healthy breakfast or snack.

These recipes offer a delightful exploration of figs, showcasing their versatility and enhancing your culinary repertoire with a sweet and savory symphony of flavors.

Check out the recipes below so you can choose the best recipe for yourself!

BRAISED CHICKEN WITH CILANTRO, LEMON AND DRIED FIGS

Braised Chicken with Cilantro, Lemon and Dried Figs image

Categories Chicken Fruit Onion Sauté Hanukkah Lemon Fig Healthy Bon Appétit

Yield Serves 4

Number Of Ingredients 10

Ingredients

2 tablespoons all purpose flour
1 3 1/2- to 3 3/4-pound chicken, skin and fat removed, cut into 12 pieces
4 teaspoons olive oil
2 cups chopped onions
3 large garlic cloves, minced
1 14 1/2-ounce can low-salt chicken broth
1/2 cup plus 2 tablespoons chopped fresh cilantro
2 tablespoons fresh lemon juice
8 dried Calimyrna figs, stems trimmed, cut in half lengthwise
Lemon wedges

Steps:

Place flour in large resealable plastic bag. Season flour with salt and pepper. Add chicken to bag; seal bag. Shake bag to coat chicken lightly with flour.
Heat 2 teaspoons oil in large nonstick pot over medium-high heat. Working in batches, add chicken and sauté until brown on all sides, about 7 minutes per batch. Transfer chicken to plate. Add remaining 2 teaspoons oil to pot and reduce heat to medium. Add onions and garlic and sauté until golden and tender, about 10 minutes. Stir in broth, 1/2 cup cilantro and lemon juice and bring to boil. Add figs and chicken with any accumulated juices to pot. Cover and simmer until chicken is tender, about 35 minutes.
Using slotted spoon, transfer chicken to bowl and cover with foil to keep warm. Boil juices in pot until thickened to sauce consistency, about 5 minutes. Season to taste with salt and pepper. Pour sauce over chicken. Sprinkle remaining 2 tablespoons cilantro over and serve with lemon wedges.

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

Ingredients

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

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

Ingredients

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

Tips:

For the best flavor, use fresh figs. If you can't find fresh figs, you can use dried figs, but soak them in warm water for 30 minutes before using.
Use a variety of spices for the chicken rub. This will give the chicken a more complex flavor. Some good choices include paprika, cumin, garlic powder, and onion powder.
Don't overcrowd the chicken in the skillet. If you do, the chicken will not brown evenly.
Be careful not to overcook the chicken. Chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit.
Serve the chicken with the fig sauce and spiced walnuts. This will make the dish even more delicious.

Conclusion:

Fig braised chicken with spiced walnuts is a delicious and easy-to-make dish that is perfect for any occasion. The chicken is tender and flavorful, the figs are sweet and juicy, and the spiced walnuts add a nice crunch. This dish is sure to be a hit with your family and friends.