Orange Fig ChickenAdd To My Recipes
6 to 8 chicken thighs
Haddar Kosher Salt, to taste
black pepper, to taste
1 tablespoon Bartenura Olive Oil
1 cup Tuscanini White Fig Fruit Spread, room temperature
1 teaspoon Dijon mustard or Kedem Red Wine Vinegar, for non-kitniyot
1/2 teaspoon Gefen Garlic Powder
1/2 teaspoon onion powder
3 oranges, Cara Cara preferred
fresh parsley, to garnish
Orange Fig Chicken
Heat a cast-iron skillet over medium-high heat. Preheat oven to 400 degrees Fahrenheit.
Season chicken with salt and pepper. Add oil to pan and brown chicken, five to seven minutes per side.
Meanwhile, in a bowl, combine jam, mustard, garlic powder, onion powder, and the juice of one orange.
Coat chicken with jam mixture. Slice remaining two oranges and scatter slices around the chicken. Roast (in the cast-iron skillet) 20 to 25 minutes.
Spoon any sauce collected at the bottom of the skillet back over the chicken. Garnish with parsley and serve.
This recipe provided with permission from kosher.com.
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