Rosemary Fig Chicken
Share an unforgettable at-home date night with this sure-to-impress recipe. Fig jam, cooked down with rosemary and butter, makes a rich, sweet sauce that perfectly complements juicy, seared-then-roasted chicken. Pair that with earthy roasted sweet potatoes, red onion, and sautéed kale for a hearty and colorful plate; a sweet and fail-proof dinner to tantalize your date’s tastebuds.
Total Time
Prep Time
Difficulty
35 minutes
10 minutes
Easy
Tags: Seasona • Calorie Smart • Carb Smart
Allergens: Milk
thailand
egypt
india
spain
Utensils
- Paper Towel
- Large Bowl
- Plastic Wrap
- Small pot
- Large Pan
- Aluminum Foil
Instructions
• Meanwhile, pat chicken dry with paper towels; season with garlic powder, salt, and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook, turning occasionally, until browned, 4-8 minutes. Turn off heat; transfer to a plate. Wipe out pan. • Once veggies have roasted 10 minutes, carefully transfer pork to opposite side of sheet. (For 4 servings, leave veggies roasting; add chicken to a second sheet and roast on middle rack.) • Roast until pork is cooked through and veggies are browned and tender, 10-12 minutes more. (TIP: If pork is done before veggies, remove from sheet and continue roasting veggies.) Transfer chicken to a cutting board to rest.
Swap in chicken for beef; cook until browned and cooked through, 3-5 minutes per side (no need to roast!).
• While chicken and veggies roast, heat a drizzle of oil in a second large pan over medium heat. Add kale, 2 TBSP water, and a pinch of salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. Turn off heat (you’ll finish the kale in Step 6).
• Heat a drizzle of oil in pan used for chicken over medium-high heat. Add chopped rosemary and cook until fragrant, 30 seconds. Reduce heat to medium; stir in jam, stock concentrate, and ¼ cup water (1⁄3 cup for 4 servings). Cook, stirring occasionally, until thickened, 3-4 minutes. • Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) until combined. Season with salt and pepper. TIP: If sauce seems too thick, add a splash of water.
Use pan used for chicken here.
• Thinly slice chicken crosswise. • Divide veggies between plates; top with chicken. Spoon sauce over chicken and serve.
Chicken is fully cooked when internal temperature reaches 165°.