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What would I do without friends? That was the first thought that came to mind after I finished roasting these delightful Roast Chicken with Dried Figs and Balsamic Honey Vinegar. I was having one of those days. I was finishing my writing deadlines. Contrary to misconceptions, a food writer’s life is not filled with buffets of food on our dining table all the time. I am a regular working wife and I work – writing and publishing. My work week is busy. I divide my days into a schedule of writing, cooking new recipes, and photography. Weekends are for food shopping and shooting food videos while ingredients are still fresh.
Some weeks, my whole work schedule goes into a disarray. Today was one of those. I’m not complaining. I am grateful for the work, for the ability to work and for the bounty of blessings I get from the work I do – writing. But I’m the cook at home. If I don’t cook, we won’t eat.
So, when I received packages of honeys, balsamic vinegar, pink salt, and assorted teas from friends at Honey Ridge Farms, I was delighted and grateful. Honey Ridge Farms are owned by a family who are generations of beekeepers. Their products are artisan-made and premium-quality. I can depend on the HRF products like I can depend on a good friend. When I add their products to my cooking or baking, I am certain the dish will be amazing.
These chicken thighs roasted with a balsamic honey glaze and organic figs was marvelous and easy. Often, I cook rice first before any meal and then I plan meals around what will pair well with rice. I had a pack of chicken thighs in the freezer. I wanted something different. I had also received a pack of organic Turkish figs from a neighbor. I had been talking to her about figs — those natural, dark, juicy ones but are more common in warmer climate states like California and not on the east coast where I live. I also thought I had missed out on fig season which is from late summer to early fall. But my neighbor told me she had the solution and sent me a pack of dried figs which are available to everyone year-round.
After pan searing the chicken thighs for a few minutes, I put all the ingredients together in the roasting pan. After roasting, it all came together beautifully. I unfurled the foil that covered the pan while the chicken cooked. The hot steam floated around and the sweet aroma from the roast hit my face. I pierced the chicken thighs with a fork to check and they were tender and succulent. I knew I had a winner for dinner right there.
I knew one thing for sure. The world is a better place with good friends.
Roast Chicken with Dried Figs and Balsamic Honey Vinegar
- 2 pounds bone-in, about 4 to 6 pieces chicken thighs
- 1 teaspoon salt
- 1 teaspoon black pepper powder
- 4 Tablespoons divided, use 2 Tablespoons to pan sear chicken, rest for the roast extra virgin olive oil
- 1/2 cup Honey Ridge Farms Balsamic Honey Vinegar
- 1 Tablespoon Dijon mustard
- 1 Tablespoon Honey Ridge Farms Honey Creme Clover
- 1 Tablespoon soy sauce
- 4 cloves peeled, minced garlic
- 3/4 cup organic chicken broth
- 1 piece peeled, sliced carrot
- 6 ounces about 10 to 12 pieces organic dried figs
- 2 cups fresh spinach leaves
- for serving boiled rice
- In a bowl, sprinkle the chicken with salt and black pepper. Spread seasoning all around. Set chicken aside in the refrigerator for at least an hour so the flavors set in.
- In a large skillet, over medium high heat, add two tablespoons of the extra virgin olive oil. After 1 to 2 minutes, when oil is hot enough, pan sear the chicken thighs. Brown the chicken for about 5 to 6 minutes, then remove the pieces and set aside in a platter.
- In a medium-sized bowl, mix together the remaining two tablespoons of extra virgin olive oil, balsamic honey, mustard, honey, minced garlic,soy sauce and chicken broth. Blend well and set aside.
- Grease with cooking spray a large roasting pan that will fit the chicken pieces. Place the chicken pieces, the figs and carrots all around. Pour the liquid glaze on the chicken, figs and carrots. Cover the pan with foil and seal well.
- Roast the chicken and figs in the preheated oven. Cooking time: It takes 35 minutes per pound of chicken (with bone) to roast. For this amount of chicken, roast in a 375 F oven for about two hours.
- At the last 5 minutes of roasting, remove the foil cover. Add the spinach leaves all around the chicken and figs. The spinach cooks in the residual heat of the roast in five minutes.
- Serve chicken with figs warm with boiled rice.
- Cook's Comments: Fresh figs are in season from the late summer to early fall here in America. They are grown in California and in states with warmer climates. Since I live on the east coast and miss out on fig season, I've used organic dried figs for cooking with meats or baking and the results are always great.
- Disclosure: The products from Honey Ridge Farms were gifts from the manufacturer. I was not paid to mention them or feature them. But I will gladly endorse the honeys and products made by Honey Ridge Farms for their premium quality.
- Availability of products: Some Honey Ridge Farms products are available through my Amazon affiliate links above this blog post. Hope that helps you.
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