Most fig recipes are on the deeply sweet side. Because they are so sticky with milky syrup I like to infuse lemon or balsamic vinegar to slice through the natural sugars. So I decided to venture over to the dark and savory side with my fig stuffed chicken thighs topped with caramelized onions and paired with Haraszthy 2009 Old Vine Lodi Zinfandel!
The rich dark meat does a great job of supporting the citrusy, spicy, and tangy filling. I love the orange citrus mint herb. The mint is mild and blends so well with the orange. Two other amazing ingredients I've been enjoying working with lately are blood orange fused oil and pomegranate dark balsamic vinegar. I got them from a store in Virginia Beach called "Savor The Olive" This isn't just a retail store. It's a tasting room where you can literally try before you buy.
I took figs in with me, spread them open on a plate, and drizzled different vinegars and oils over them. Of the light vinegars I found the salt in the champagne vinegar too overpowering for the figs. The honey ginger was good but sweeter than I wanted. As soon as the apricot covered fig touched my tongue I knew it was the perfect pairing.
Then I went in search of the perfect dark balsamic. I tasted only 2, tangerine and pomegranate. The tangerine was delicious but the pomegranate just blended perfectly on my palate with the fig. Pairing is very subjective. You can train your taste buds to teach you which flavors blend the best by experimenting with different combinations, whether it's food, alcohol, oils, or vinegars. Be open to exploration.
The blood orange oil has a fantastic flavor! I've used it in pestos and stir- fried fare. I'll be covering more on fused (like this one) vs infused oils in another post very soon as oils and vinegars, much like alcohol are fabulous conductors of flavor in all kinds of food!
The chili pepper lends a nice spice kick and the pecans give it some crunch and a nutty taste that blends really well with citrus.
I'm not fanatical for figlets but I have a tree that's producing pound after pound of plump, ripe, purple, gems with rose colored meaty flesh. I think it's sinful to allow beautiful fresh produce to rot on the vines so I've made an enthusiastic effort to incorporate figs into as many dishes as I can.
Hopefully these recipes will help you fig lovers out there who are inundated with your own or who have purchased a pound in the store and need ideas on how to prepare them. If you prefer figs in a main course then this is a dinner you'll want to try!
Balsamic Citrus Fig And Feta Stuffed Chicken With Caramelized Onions
Ingredients
1/2 red onion (sliced in rings)
1 tbsp. grapeseed oil or olive oil
1/4 tsp. salt
1/8 tsp. pepper
1 tbsp of red wine (I used a Zinfindel but Merlot, Cabernet, or Pinot Noir would work too)
1 tbsp. pomegranate balsamic vinegar
8 boneless skinless chicken thighs
salt and pepper to taste
1 C orange citrus mint
zest of 1 clementine
14 fresh figs
1 chili pepper
1 tbsp. dark pomegranate balsamic vinegar
1/2 C crumbled feta cheese
pinch of salt
1/2 C chopped, toasted pecans
1/8 C blood orange fused oil
16 toothpicks
1 1/2 tsp. coriander
1 1/2 tsp. cumin
Directions
Preheat oven to 375 degrees.
Heat oil in a skillet over medium heat. Toss onions in and sprinkle with salt and pepper. Lower heat to medium low. These need to cook for about 20 to 30 minutes until they start to brown and caramelize. Pour wine in and allow it to cook down for 2 or 3 minutes. Add vinegar and continue to cook until liquid has dissipated.
While onions are cooking rinse and dry chicken thighs. Season with salt and pepper on both sides. Spray a 9 x 13 inch baking dish with cooking spray. Arrange chicken in dish.
Throw citrus mint and next 3 ingredients into a food processor. Pulse 4 or 5 times to chop. Add next 4 items. Pulse a few more times. Keep processor on as you pour in the oil.
Once you have a stuffing consistency divide the mixture between each chicken thigh. Fold them over and secure with toothpicks. Sprinkle both sides of chicken with coriander and cumin. The first time I made this I rubbed these two spices into the chicken but I found that they overwhelmed the stuffing so just give them a sprinkle, then it'll compliment the insides perfectly!
Cover dish and cook for approximately 35 to 40 minutes or until the internal chicken reaches 170 degrees. Heat the onions if needed. Top each piece of chicken with a few onions. Serve with a glass of Zin or your red of choice and enjoy!
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