This dish is a delicious and unique way to enjoy chicken, with the sweet and savory flavors of figs and dates complementing the tender, juicy meat. It's a perfect meal for a special occasion, or just a weeknight dinner with a twist. Both dates and figs are part of the seven species of fruit for which the Torah praises the land of Israel so I love finding more ways to incorporate them into delicious meals.
Ingredients
Servings 4 servings
- 2 tablespoons red wine vinegar
- 1 teaspoon cornstarch
- ¼ cup honey
- 1 chicken cut in 1/8’s
- 1 teaspoon kosher salt divided
- ¾ teaspoon black pepper divided
- 2 tablespoons olive oil
- 3 large shallots sliced
- 6 cloves garlic minced
- 2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano
- 10 figs stems trimmed, halved
- 1 cup pitted dates
Nutritional Facts
Nutrition Facts
Chicken with Roasted Figs and Dates
Amount per Serving
Calories
356
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
0.2
mg
0
%
Sodium
589
mg
26
%
Potassium
662
mg
19
%
Carbohydrates
76
g
25
%
Fiber
8
g
33
%
Sugar
63
g
70
%
Protein
3
g
6
%
Vitamin A
227
IU
5
%
Vitamin C
6
mg
7
%
Calcium
117
mg
12
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Preheat oven to 400°F. In a small bowl, whisk ¼ cup water, vinegar, and cornstarch. Whisk in honey and set aside. Sprinkle chicken on both sides with ¾ teaspoon salt and ½ teaspoon pepper.
- In a large sauté pan, heat oil over medium heat. Brown chicken, skin side down for about 6 minutes. Turn over and brown on the other side for 3 more minutes. Transfer chicken to plate and set aside.
- Discard all but 2 tablespoons fat from the pan and return it to moderate heat. Add shallots and cook until soft and translucent, about 5 minutes. Add garlic and cook 1 more minute. Add cornstarch mixture, oregano, and remaining ¼ teaspoon salt and pepper.
- Cook until mixture bubbles, about 2 minutes and is slightly thickened. Return chicken to pan, skin side up and add figs and dates to pan. Roast in the oven for 15 minutes, until figs are soft and chicken is cooked through.
- Serve chicken with sauce, figs and a sprinkle of fresh oregano or parsley.
