Monday, October 19, 2009

Spiced Chicken with balsamic vinegar and glazed figs

We have a lovely seasonal fresh figs in the supermarkets and i could not miss an opportunity to try it out in main dish recipe. It ended up being a strange combination of sweet glazed figs and spicy chicken. I garnished this dish with few baby asparagus and baby corns. The glazed figs tasted amazing, but i would highly recommend you reduce quantity of black pepper if you are not a fan of spicy food. Of course made it for two people and doubled the proportions. Also i think would valuable to add, that chicken breast would taste even better if coated in spices and cooked as whole piece rather than stripes, as advised below.

This recipe adopted from BBC Food Website.

Ingredients (serves 1):

For the chicken:

1 tbsp ground cumin
1 tbsp ground coriander
pinch dried chilli flakes
½ tbsp crushed black peppercorns
1 chicken breast, skin removed, cut into slices
1 tbsp oil
For the figs:

15g/½oz butter
1 tsp honey
2 figs, cut in half lengthways
splash balsamic vinegar


1. Preheat the oven to 220C/425F/Gas 7.
2. For the chicken, mix the coriander, cumin, chilli flakes and peppercorns in a clean bowl. Place the chicken into the spices and turn to coat well.
3. Heat the oil in an ovenproof pan. Place the chicken into and cook for two minutes, until golden bown. Turn the breast over then transfer to the oven to roast for 10-12 minutes, or until completely cooked through.
4. For the the figs, heat the butter in a frying pan and add the honey. Place the figs open-face down into the pan and then place into the oven to cook for five minutes, or until sticky and soft.
5. Remove the figs from the oven and add a splash of balsamic vinegar to the pan. Place over a high eat for one minute to reduce.
6. To serve, place the chicken onto a plate and place the figs around. Drizzle the juices from the pan over.

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