Posts in category Recipes – Figs

Moroccan Chicken

Moroccan Chicken

[print_link]morrocan chicken

Ingredients

3 pounds chicken, cut into serving size pieces or chicken breasts

8 dried California figs, snipped

1 can (8 ounces) tomato sauce

1/2 cup onion, chopped

2 cloves garlic, minced

1/4 cup white wine or apple juice

2 bay leaves

1/2 teaspoon ground allspice

1 teaspoon dried thyme leaves

1/2 cup green pepper, chopped (optional)

2 tablespoons sesame seeds, toasted or almonds, slivered

Directions

Remove skin from chicken pieces. Place in heavy pot or large skillet and brown on all sides. Add all remaining ingredients except sesame seeds; cover. Reduce heat and cook for 20 to 30 minutes until chicken is done. Turn into serving bowl.

Sprinkle sesame seeds or almonds on top and serve piping hot.

Note: May also place covered skillet in oven at 325°F and cook for 2 hours, until chicken is done, or turn into crockpot and cook on low for about 6 hours, until chicken is done.

 Recipe Credit: Karla Stockli, CEO  California Fig Boarddissertation writing service

Flatbread Pizza with Caramelized Onions, Fresh Figs and Gorgonzola

Flatbread Pizza with Caramelized Onions, Fresh Figs and Gorgonzola

[print_link]Fig Pizza

Ingredients

2 Single Serving Ready Made Flatbread/Pizza Crusts

2 large onions cut into half-moon shapes

2 tablespoons olive oil/butter

2 Tablespoons brown sugar or coconut sugar

2 Tablespoons balsamic vinegar

8 – 10 fresh figs (quartered)

½ cup fresh gorgonzola cheese

1 package Prosciutto, optional

Directions

Melt butter or olive oil in a medium sauté pan. Add onions and cook on low for about 10 minutes until softened. Add sugar and balsamic vinegar and cook another 20 – 30 minutes until onions have browned and are sweet and caramelized.

Spread onions on bottom of flatbread/pizza crusts and add pieces of gorgonzola cheese, fresh figs and prosciutto. Bake according to package instructions until cheese has melted and crusts have a crisp, but chewy texture.

Serves: 2

 

Recipe Credit: K.C. Pomering & Hillori Hansen, G-Free Foodie