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  • All Year
  • 1.5 hours
  • Serves 6

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Recipe Products

Blood Orange Olive Oil

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Fig Balsamic Vinegar

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Seasonal Collection (200ml Variety Pack)

Blood Orange Olive Oil & Fig Balsamic

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Harvest Chicken with Blood Orange and Fig

Mediterranean flavors of rich, sweet figs and blood orange are combined with crunchy almonds and a hint of spice. Can be made in a tangine if you have one.

Ingredients

  • 1 whole chicken, divided into 8 pieces, or 6 chicken thighs
  • ¼ C SOOC Blood Orange Olive Oil
  • 2 sprigs of rosemary, thyme, and/or lavender
  • 2 C Black Mission dried figs
  • ¾ C SOOC Fig Balsamic Vinegar
  • 4 whole shallots, divided into bulbs, bulbs cut in half
  • 2 celery stalks, cut into ½ inch pieces
  • 4 T a mild SOOC Extra Virgin Olive Oil
  • SOOC Sicilian Sea Salt
  • ½ C flour
  • 1 ¼ C chicken stock or broth
  • 1 T honey
  • 2 t chili powder
  • ½ C whole almonds
  • SOOC Blood Orange Olive Oil, to finish

Directions

  • 1. In a sealable plastic bag, marinate the chicken with the olive oil & 1 sprig herbs for 1 hour at room temperature. Meanwhile, soak the figs in the Fig Balsamic & prepare shallots & celery.
  • 2. Prepare a heavy bottomed skillet on medium heat. Place flour in a shallow dish. Lightly dry the chicken with a paper towel & season with salt. Dredge in flour immediately before putting in the pan. Sear on all sides until golden. Do not overcrowd pan; each batch should start with a clean pan & new oil. Remove chicken & set aside. Reserve pan for next step.
  • 3. Add in 1 T of fresh oil, cook the shallots & celery until golden. Return the chicken to the pan; pour the figs & balsamic around the chicken. Bring to a simmer, cook 2 minutes; add in the stock & remaining herb sprigs. Bring to a boil, reduce immediately to a simmer & cook for 45 minutes, covered at very low temperature.
  • 4. When the chicken is cooked through, place on serving dish & keep warm. Skim any fat off the surface of the sauce. Bring to a boil & stir in the chili powder, almonds & honey; adjust seasoning as needed. Pour the sauce over the chicken, finish with a light drizzle of Blood Orange Olive Oil & serve.

Reviews

Leah Ruekberg Posted On Sep 5, 2016
Blood Orange and Fig go together beautifully. This dish has so many subtle flavors, it makes your mouth happy. We loved it. It does involve many steps, so make sure you have time to do each one -- especially marinating the chicken in Blood Orange Olive Oil and the figs in Fig Balsamic. Next time I will just use a cup of figs because the vinegar holds its flavor when cooked.

Write Your Own Review

Harvest Chicken with Blood Orange and Fig

  • All Year
  • 1.5 hours
  • Serves 6

Mediterranean flavors of rich, sweet figs and blood orange are combined with crunchy almonds and a hint of spice. Can be made in a tangine if you have one.

Ingredients

  • 1 whole chicken, divided into 8 pieces, or 6 chicken thighs
  • ¼ C SOOC Blood Orange Olive Oil
  • 2 sprigs of rosemary, thyme, and/or lavender
  • 2 C Black Mission dried figs
  • ¾ C SOOC Fig Balsamic Vinegar
  • 4 whole shallots, divided into bulbs, bulbs cut in half
  • 2 celery stalks, cut into ½ inch pieces
  • 4 T a mild SOOC Extra Virgin Olive Oil
  • SOOC Sicilian Sea Salt
  • ½ C flour
  • 1 ¼ C chicken stock or broth
  • 1 T honey
  • 2 t chili powder
  • ½ C whole almonds
  • SOOC Blood Orange Olive Oil, to finish

Directions

  • 1. In a sealable plastic bag, marinate the chicken with the olive oil & 1 sprig herbs for 1 hour at room temperature. Meanwhile, soak the figs in the Fig Balsamic & prepare shallots & celery.
  • 2. Prepare a heavy bottomed skillet on medium heat. Place flour in a shallow dish. Lightly dry the chicken with a paper towel & season with salt. Dredge in flour immediately before putting in the pan. Sear on all sides until golden. Do not overcrowd pan; each batch should start with a clean pan & new oil. Remove chicken & set aside. Reserve pan for next step.
  • 3. Add in 1 T of fresh oil, cook the shallots & celery until golden. Return the chicken to the pan; pour the figs & balsamic around the chicken. Bring to a simmer, cook 2 minutes; add in the stock & remaining herb sprigs. Bring to a boil, reduce immediately to a simmer & cook for 45 minutes, covered at very low temperature.
  • 4. When the chicken is cooked through, place on serving dish & keep warm. Skim any fat off the surface of the sauce. Bring to a boil & stir in the chili powder, almonds & honey; adjust seasoning as needed. Pour the sauce over the chicken, finish with a light drizzle of Blood Orange Olive Oil & serve.