Best 6 Olive N Fig Chicken Recipes
In the realm of culinary adventures, there lies a dish that harmonizes the sweetness of ripe figs with the savory appeal of chicken, all embraced by the aromatic embrace of olives. This culinary masterpiece, known as "Olive n Fig Chicken", is a symphony of flavors that tantalizes the palate and leaves one craving for more. With a myriad of recipes available, each promising a unique twist on this classic combination, the task of selecting the best recipe can be daunting. Embark on a journey of discovery as we explore the enchanting world of "Olive n Fig Chicken", unraveling the secrets behind this delectable dish and guiding you towards the perfect recipe that will elevate your culinary skills and impress your taste buds.
Let's cook with our recipes!
PAN-ROASTED CHICKEN WITH FIGS AND OLIVES
Provided by From the New Yiddish Kitchen
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F (205°C) and place a large, oven-safe skillet over medium-high heat. Season the chicken all over with the salt and pepper. Add the oil to the skillet and swirl to coat. Once shimmering, add the chicken, skin side down and allow it to sear for 5-10 minutes, or until the skin is brown. Flip and cook for 2-3 minutes on the other side. Remove to a platter.
- To the hot pan, add the shallots and figs and sauté for 2-3 minutes, or until the shallots are golden brown. Add the olives, wine and thyme sprigs and boil for a minute or so, scraping up any browned bits that have stuck to the bottom of the pan.
- Return the chicken to the pan, skin side up and place in the oven. Roast the chicken for 30 minutes, or until it reaches an internal temperature of 165°F (74°C).
CHICKEN WITH FIGS AND OLIVES
This recipe is one of my favorite recipes because it's easy and loaded with flavor! The dried figs and olives offer a robust Italian and Mediterranean flavor that everyone will love!
Provided by Simple Italian Cooking Blog
Categories Dinner
Number Of Ingredients 9
Steps:
- Place chopped onions on bottom of baking dish (I used 9x13)
- Place chicken parts on top of the onions
- In a bowl, mix all the other ingredients
- Pour the mixture on top of the chicken, making sure to spoon the mixture on the chicken so it doesn't all run off
- Cover and bake at 350F for 35-45 minutes, making sure to baste the chicken with the mixture half way through
- The chicken will be done when the thickest parts read 165F.
CHICKEN WITH ONIONS AND FIGS
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
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.
CHICKEN AND OLIVES
The sharp, briny bite of olives is the dominant flavors here, which is why it pairs so well with chicken breast. This is one of those dishes where, if you tasted the chicken and sauce separately, you probably wouldn't be very impressed, but together they're magic.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Season skin-side of chicken with salt, black pepper, and cayenne pepper. Turn breasts over and season skinless side with salt, black pepper, cayenne, and herbes de Provence. Turn again so that the skin-side is facing up; rest for 10 minutes.
- Heat olive oil in a large skillet over high heat. Place chicken skin-side down in hot oil. Reduce heat to medium-high and cook chicken until skin is well-browned, about 5 minutes. Turn chicken and cook until just browned, about 2 minutes; transfer to a plate.
- Reduce heat to medium. Cook and stir shallots in the hot skillet until just softening and golden brown, about 2 minutes. Stir olives into shallots and cook until fragrant, about 30 seconds.
- Pour the chicken broth into the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add lemon juice, 2 tablespoons of the reserved olive brine, lemon zest, and cumin; increase heat to high and cook until sauce is reduced by half, 2 to 3 minutes.
- Reduce heat to low and return chicken, skin-side up, to the skillet. Cover the skillet with a lid and cook until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and cover with aluminum foil.
- Stir parsley and butter into sauce, stirring continuously until butter is melted and sauce is shiny. Spoon sauce over chicken.
Nutrition Facts : Calories 641.5 calories, Carbohydrate 6.7 g, Cholesterol 206.6 mg, Fat 37.1 g, Fiber 1.8 g, Protein 69.1 g, SaturatedFat 10.4 g, Sodium 901.3 mg, Sugar 0.4 g
ROASTED CHICKEN WITH FRESH FIGS AND ONIONS
This recipe looked so good I wanted to save it before I lost it. I hope to try it soon. I found it in Longo's Experience magazine where it's part of an add for Maple Leaf Foods. It's a combination of sweet figs, carmelized onion and roast chicken. It's easy to make and looks good enough for company. Tip: To get a correct reading when using a thermometer, make sure it�s not touching any bone, and is inserted in the dark meat, which takes longer to cook.
Provided by Dreamer in Ontario
Categories < 4 Hours
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine the lemon rind, parsley, garlic, chopped rosemary, and olive oil. Coat the chicken with this mixture, and place the whole sprig of rosemary and half the lemon into the cavity of the chicken,and reserving half lemon for placing around pan when roasting.
- Place the chicken in a roasting pan and arrange the onion and remaining lemon half around it, sprinkling with the soy sauce and oil.
- (Optional: Add an additional quartered lemon to pan, to roast around the chicken, and add as a garnish to each serving.).
- Roast the chicken in a 375 degree F (190 degree C) oven for 45 minutes.
- Arrange the figs around the chicken, and continue to cook for about 30 to 45 minutes until done ,or when the temperature reaches 185 degrees F (85 degrees C) when measured with a thermometer in the thigh (see tip in recipe description).
- Discarding the half lemon and rosemary sprig; transfer the chicken, onions, and figs to a platter and serve garnished with fresh rosemary.
Nutrition Facts : Calories 896.7, Fat 64.5, SaturatedFat 16.8, Cholesterol 243.8, Sodium 986.5, Carbohydrate 17.8, Fiber 3.2, Sugar 11.2, Protein 60
OLIVE CHICKEN I
A tasty, lemony, Moroccan dish that goes well with rice. Note: Be careful with the salt as the olives are already salty.
Provided by NIBLETS
Categories World Cuisine Recipes African North African Moroccan
Yield 5
Number Of Ingredients 10
Steps:
- Heat oil in a large saute pan. Add onions, and sprinkle with ginger and paprika. Saute until onions are golden.
- Place chicken on top of onions. Add about 1 to 2 cups of water, lemon juice, salt, pepper, and olives. Cook about 1 hour, or until the chicken is tender.
Nutrition Facts : Calories 665.2 calories, Carbohydrate 7.9 g, Cholesterol 170.3 mg, Fat 51.4 g, Fiber 2.8 g, Protein 44.3 g, SaturatedFat 11.8 g, Sodium 2340.6 mg, Sugar 2.2 g
Tips:
- Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
- Choose the right olives: Not all olives are created equal. For this recipe, you'll want to use a firm, briny olive, such as Kalamata or Niçoise. Avoid soft, mushy olives, as they will not hold up well in the dish.
- Soak the figs: Soaking the figs in hot water for 10 minutes will help to plump them up and make them more flavorful. If you don't have time to soak the figs, you can skip this step, but the figs will be less plump and flavorful.
- Don't overcrowd the pan: When you're searing the chicken, make sure you don't overcrowd the pan. If you do, the chicken will steam instead of sear, and it will not be as crispy. Sear the chicken in batches if necessary.
- Use a good quality white wine: The white wine you use in this recipe should be one that you would enjoy drinking. A dry white wine, such as Sauvignon Blanc or Pinot Grigio, will work well.
- Reduce the sauce: Once you've added the white wine and chicken broth to the pan, let the sauce simmer for a few minutes until it has reduced by about half. This will concentrate the flavors of the sauce and make it more flavorful.
- Garnish with fresh herbs: Before serving, garnish the chicken with fresh herbs, such as parsley or basil. This will add a pop of color and flavor to the dish.
Conclusion:
This Olive and Fig Chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the sauce is rich and creamy. The figs and olives add a unique and delicious flavor to the dish. Serve this chicken with rice or pasta, and a side of roasted vegetables. You can also add a salad for a complete meal.
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