Chicken is not necessarily my favorite, however I try to always have chicken on the menu for the guests that don’t eat red meat. I went to My Life My Menu for some inspiration and the recipe for Fig and Balsamic Glazed Chicken I found was absolutely delicious. I made a couple of changes based on seasonal ingredient availability though. I added date syrup, otherwise known as Silan, to glaze the chicken. I rubbed the syrup, as well as the fresh crushed garlic onto the chicken’s skin both on top and bottom until it was well coated. You can also incorporate dry dates, prunes, apricots, or anything that has a tangy or sweet flavor. These fruits juxtapose well with the balsamic glaze and rosemary, creating a sensation of flavor in this Fig and Balsamic Glazed Chicken dish!
Fig and Balsamic Glazed Chicken
– 10 PARK EAST KOSHER chicken leg quarters
– 1 cup balsamic vinegar
– ½ cup fig preserves
– 1/3 cup date syrup
– 2 sprigs fresh rosemary, finely chopped
– 6 cloves fresh garlic, finely chopped
– 1 Tbsp. soy sauce
– 3 Tsp. salt
– 1 Tsp. black pepper
– 3 Tbsp. olive oil
– 6-8 shallots, cut into quarters
– 12-15 fresh figs sliced
Preheat oven to bake 350˚F. In a small saucepan, on low heat, add the balsamic vinegar. The balsamic vinegar will begin to simmer, reduce to ½ cup, and will become a thicker consistency. Once you reach the thick consistency you are aiming for, add the fig preserves, soy sauce, salt, 1 Tbsp. chopped garlic, and ½ Tsp. black pepper to your saucepan. Let all the ingredients in the saucepan simmer until well dissolved. Once dissolved, remove saucepan from the heat. Take your chicken and place it in a roasting pan or aluminum tin. Rub the chicken with 2 tsp of salt, ½ tsp of black pepper, and the remaining chopped garlic. After thoroughly coating the chicken add the shallots and sliced figs to the pan. Take all of the sauce in the saucepan and pour it onto the chicken. Make sure all of the skin has been coated in sauce. Pop chicken into the oven and let it bake for 1 hour and 5 minutes while basting your chicken every 10 minutes. After 30 minutes flip the chicken over and continue your basting routine.
Tip: To re-warm, place the pan in the heated oven at 225˚F and bake uncovered until hot.
Did you make any substitutions to the ingredients?
As a side dish, try my recipe for Roasted Eggplant with Tahini.