Fig chicken? Yes, fig chicken. Fig preserves is something I absolutely love. I especially love it with brie and spreading it on a cracker. I had a jar of fig preserves in my pantry and no brie in sight to enjoy it with. Then a light bulb lit up in my head. I had chicken in my refrigerator and some veggies. Why not use the fig preserves as a substitute for barbecue sauce? I plated it on a bed of mashed potatoes and a side of sauteed asparagus. You can always use whatever side you wish. I happen to have potatoes and asparagus in my refrigerator to use. Voila, Fig Chicken!
- 4 Pieces of chicken thighs
- 3/4 Cup of extra virgin olive oil
- 1 Tbsp of salt
- 1 Tbsp of pepper
- 1 Tbsp of paprika
- 1 Tsp of chili powder
- 4 Tbsp of fig preserves
Serving size: 2-4 people Prep time: 15-20 minutes Cook time: 50 minutes.
Marinade chicken thighs in olive oil mixed with salt, pepper, paprika, and chili powder. Marinade between two to three hours.
Preheat oven to 375° degrees. Line baking sheet with aluminum foil and lightly grease foil with cooking spray. Place marinaded chicken on foil and cover with foil. Bake chicken for thirty minutes. After baking for thirty minutes, remove top foil. Top each piece of chicken with fig preserves; one tablespoon per chicken. Place uncovered chicken back into oven and bake for another 20 minutes.