New York Times is my go-to for tons of stuff. News, food, healthy living. They can make any story interesting. And when it comes to the food part, they don’t post just anything.
So, when I stumbled across this recipe with figs and chicken it was a no-brainer.
Figs aren’t always easy to find, but when I see them at the store I grab them, take them home and find something to do with them. I put them on a delicious naan pizza and I’m on a hunt for more recipes honestly. Clearly, I’m a fan.
Comment below if you have a favorite fig recipe!
Alright, let’s get cookin’!
If you prep ahead you will save yourself some time. The night before or morning of mix your chicken with the salt, pepper, garlic, orange zest and rosemary in a large bowl. Cover it and refrigerate until you’re ready to cook. Do this and you’ll have it ready in roughly 40 minutes beginning to end at dinner time.
Preheat the oven to 450°F and position your top rack to the middle of your oven. Arrange your chicken pieces on two shallow baking pans or rimmed cookie sheets. Bake for 15 minutes.
Now, add the figs, peppers and a drizzle of olive oil. Switch the position of your pans in the oven so they’ll cook evenly and bake for 15 more minutes.
Your dark pieces are ready! But, your breasts will take a little more time, so remove everything and leave the breasts to cook about 10 more minutes.
If you refer to the original recipe at cooking.nytimes.com, you’ll see that I tweaked it a bit. It calls for jalapeños, which would also be fantastic, but not kid-friendly, so I substituted red peppers. And rather than cooking the figs and peppers the entire 30 minutes, I stuck them in halfway. I just had a gut feeling they would burn at 450° for 30 minutes. That’s a pretty hot oven.
I hope you try this. Even if you don’t add the figs, the chicken itself is great by itself. We devoured it around here.