Dry-Spiced Chicken and Figs

This meal was hearty, perfect for a cold winter's day, but still provides quality protein and when combined with rice or pasta, some quality carbohydrates too.

Course: Main Course

Keyword: Chicken Recipe, Dry-Spiced, Figs, Healthy, Healthy Cooking, Healthy Eating, Healthy Food, Healthy Food Guide, Healthy Meal, Healthy Recipe, HFG

Calories: 676kcal

Ingredients

⅓ cup rice or wheat flour
Dry Spice Rub
2 pounds chicken thighs, cut into large bite-size pieces
2-4 cups low-sodium chicken or vegetable stock
½ cup dry white wine or apple cider vinegar
2 onions, chopped
4 carrots, chopped
2 garlic cloves, minced
6-8 dried figs, cut in half lengthwise
½ cup chopped fresh parsley

DRY SPICE RUB

½ tsp cinnamon
½ tsp cumin
½ tsp nutmeg
½ tsp coriander

Instructions

In a bowl or large ziplock bag, place flour and spice rub. Add chicken and stir or shake contents to coat all surfaces.
Pour enough oil into a large, heavy pot to coat the bottom, Turn heat to high.
Sear the chicken pieces in the hot oil, turning once, so that both sides are golden brown. Remove from pot and set aside. The chicken is not cooked yet!
Pour 2 cups stock and wine or vinegar into the pot and cook off bits of flour from the bottom. Return the chicken to the pot, then add onions, carrots, garlic, and figs.
Cover and let simmer in stove top over medium heat until chicken is tender, about 30-40 minutes.
Garnish with parsley, a fresh squeeze of lemon juice, and drizzle of good olive oil at the table.
NOTE: To prepare in a slow cooker, cook the meat as instructed in steps 1-3, but simply sear the meat until lightly browned on each side. Transfer the meat and other ingredients, along with an additional 2 cups of chicken or vegetable stock, to the slow cooker and cook on low for 3 to 4 hours.

Notes

Thomas, Biju & Lim, Allen (2011) The Feedzone Cookbook - Fast and Flavorful Food for Athletes Velo Press