I’m not sure how far back I came to really enjoy using fig balsamic dressing as a marinade for various roasted meats. This dressing marinade adds a bold, zesty flavor to almost anything. Bursting with fig juice, balsamic vinegar, and herbs and spices. So, it only makes good sense that I take the idea further and test the possibilities of using fig preserves with savory meals.
Most people think of fig jam or preserves as what you find in the middle of a fig newton…basically dried figs and sugar, but a good preserve is a combination of sweet figs with a nice balance of balsamic acidity and the mustard heat lends itself to a whole lot of dishes far beyond a simple cheese plate.
The flavor of the preserves is more complex and less sweet than most fruit spreads, so it gives you enough of a contrast with salty items without tasting too sugary.
This is the very definition of a winning weeknight chicken dish: quick, sweet and savory, a little something different. The herbs enhance the savory quality of the dish and provide a touch of earthiness to balance the sweet.
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- 6 boneless/skinless chicken thighs
- 185 gm chunky fig preserves
- 1 tsp (1 sprig) rosemary, chopped, optional
- 1/2 tsp (2 sprigs) thyme, chopped, optional
- 85 gm (6 Tbsp) dried apricots, chopped
- 85 gm (6 Tbsp) raisins
- 1 large apple, peeled, cored & chopped
- 1/3 cup orange juice Or use 5 oz. Sesame-Orange Dressing
- 1/8 tsp cayenne pepper
- 1/2 tsp cardamom
- 1/2 tsp mace
- 1/2 tsp olive oil
- 1/2 cup green onion, chopped
- 1/4 tsp EACH cumin & ginger
- 1 clove garlic, minced
- 1 1/2 tsp liquid honey
- 1 1/4 cup chicken broth
- 1 cup Israeli couscous
- 1 tsp olive oil
- 1 1/2 Tbsp fresh parsley, chopped
- salt & pepper to taste
Ingredients
Chicken
Spicy Fruit Filling
Couscous
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- Combine apricots, raisins, apple & orange juice in a small bowl. Season with spices; mix well. Set aside to marinate.
- Preheat oven to 350 F.
- Place chicken thighs in a heavy freezer bag. Gently pound until about 1/4-inch thick. On a sheet of plastic wrap lay out thighs to form a 'solid' piece. Sprinkle chopped fresh herbs over meat (if using). Mound the filling on flattened thighs then using the plastic wrap, roll up, tucking in the ends.
- Line a baking sheet with foil & lightly spray center area. Transfer chicken roll to foil & top with fig preserves. Pull foil up around meat to form a catch 'basin' for meat & fruit juices (leave top open).
- Roast about 25 minutes until meat is cooked. When you remove it from the oven reserve fruit & meat juices to use over your couscous if you wish. While the meat is cooking, prepare the couscous.
- Heat first amount of oil in a medium saucepan. Add next 4 ingredients. Cook & stir for about 3 minutes until green onion is softened. Add honey. Heat & stir for about 30 seconds until green onion is coated.
- Add broth. Bring to a boil. Add couscous & second amount of olive oil; simmer covered for about 10 minutes. Fluff with fork & stir in remaining 3 ingredients.
- Place couscous on a serving plate topped with sliced chicken thigh roll. Serve.