KC from G-Free Foodie joins Ryan on Valley's Gold to make Moroccan Chicken and Pizza with Caramelized Onions and Fresh Figs.
|For flatbread pizza:|
|Pizza crust||2 (readymade)|
|Onions||2 Large , cut into half|
|Olive oil/Butter||2 Tablespoon|
|Brown sugar/Coconut sugar||2 Tablespoon|
|Balsamic vinegar||2 Tablespoon|
|Fresh figs||10 , quartered|
|Gorgonzola cheese/Goat cheese||1/2 Cup (8 tbs)|
|Prosciutto||4 Ounce (1 package, optional)|
|For moroccan chicken:|
|Chicken||3 Pound , skin removed, cut into serving size pieces or chicken breasts|
|Dried california figs||8 , snipped|
|Tomato sauce||8 Ounce (1 can)|
|Chopped onion||1/2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm) , minced|
|White wine/Apple juice||1/4 Cup (4 tbs)|
|Ground allspice||1/2 Teaspoon|
|Dried thyme leaves||1 Teaspoon|
|Chopped green pepper||1/2 Cup (8 tbs) (optional)|
|Sesame seeds/Almonds, slivered||2 Tablespoon , toasted|
For Moroccan chicken, fry the chicken pieces until browned in a skillet.
Add figs, tomato sauce, onion, garlic, white wine, bay leaves, allspice, thyme leaves, green pepper and stir well.
Reduce heat and allow to cook for 20-30 minutes.
Transfer to bowl and top with sesame seeds.
For pizza, melt olive oil in a pan.
Saute onions and cook for 10 minutes. Add sugar, balsamic vinegar and cook for another 20-30 minutes until browned.
Spread onions over crusts and top with cheese, figs and prosciutto.
Pop into oven and bake according to package directions.
Serve and enjoy!