KC Pomering from G-Free Foodie shows you how to make Gluten Free Moroccan Chicken with California Figs.
Chicken breast boneless skinless
3 Pound, cut into serving size pieces
Dried california figs
200 Gram, snipped
1⁄2 Cup (8 tbs), minced
2 Clove (10 gm), minced
White wine/Apple juice
1⁄2 Cup (8 tbs)
1⁄2 Teaspoon, grounded
Dried thyme leaves
1⁄2 Cup (8 tbs), chopped
2 Tablespoon, toasted (Optional)
1. In a skillet add in the olive oil, followed by chicken. Brown the chicken from both the sides.
2. Add in the garlic, onion, bay leaf, figs, thyme, all spice, green pepper and tomato sauce.
3. Pour in the white wine and cover the pot simmer for 30 minutes on low heat.
4. Garnish Moroccan Chicken with sesame seeds and serve with dinner bread and enjoy!
May also place covered skillet in oven at 325°F and cook for 2 hours, until chicken is done, or turn into crockpot and cook on low for about 6 hours, until chicken is done.
Explore some savory applications of fresh figs rather than just going dessert-crazy. This Moroccan chicken, braised it in a flavorful broth of wine, herbs, and figs. The result is absolutely delicious–the chicken is incredibly tender and the sauce was sweet, herby, with a surprisingly well-rounded, balanced, full flavor that become one in a way that complimented the chicken perfectly. Once you try this recipe you will be wishing you could have fresh figs year-round.