Friday, July 25, 2008
Last time my friend Marieke visited me she brought with her some exotic ingredients to experiment with. We've been friends for a long time and share many of the same passions. A perfect day for me is hanging out in my kitchen with her while working on a meal, chatting away about our lives. The meal always tastes better somehow, perhaps because of the ingredients, but most likely because of the company.
This chicken recipe is my idea of what to do with a wonderful ingredient she brought that day: fig granules, tiny dried up pieces of figs:
I decided to make a marinade for some organic, free-range chicken. The result was wonderful, fragrant and delicious. The marinade not only flavors the meat beautifully but keeps it moist as well. Fig granules are a great addition to any pantry. You can put them in your salad with some walnuts, over some nice creamy cheese, or simply on top of ice cream.
Fig Chicken with Rosemary and Thyme (serves 4-6)
2.5 lbs chicken parts, bones in, skin removed (optional)
In a bowl mix together:
1 tablespoon of minced garlic (about 3 cloves)
1 tablespoon of fresh rosemary
1 tablespoon of fresh thyme
Juice of one lemon + zest
1 tablespoon of agave nectar
3 tablespoon of olive oil
1 tablespoon of salt
2 tablespoon of fig granules
-Add the chicken pieces to the marinade in the bowl, rub it all over the meat, and refrigerate for an hour (no more or else the lemon will start cooking the chicken).
-Preheat oven to 400F.
-Cook loosely covered with foil in the oven at 400F for 30 minutes. Lower oven temperature to 350F and continue baking for another 20-30 minutes. Check for doneness with a meat thermometer. Let rest for 5-10 minutes before serving.
Here's a link to USDA website on poultry temperatures for doneness:
Is It Done Yet?
If you have trouble finding fig granules in your area, you can find them online by following the "fig granule" link above.