Chicken with figs

 

 

 

With the arrival of fig season, a window of opportunity opens to enjoy the first figs of the year. These small fruits are a delight on their own, but when paired with chicken properly, they create a dish that could almost be considered forbidden due to its exquisiteness. The chicken with figs recipe we'll present is an incredible way to make the most of these seasonal fruits. 

 

Ingredients:

 
> Fresh figs
> Black pepper
> Extra virgin olive oil
> One chicken leg
> Salt
> Lime or lemon zest
> Water
> Sprigs of fresh thyme
> Arugula
> Juice of half a lime

 

Step by Step

 
1. Cut the figs in half. Sprinkle generously with black pepper and add a drizzle of extra virgin olive oil.
Cook the figs in a pan.

2. Cut the bottom of the chicken leg to separate the bone.
Turn the leg over and cut from top to bottom, following the bone until the meat is removed.

3. Make small shallow cuts in the chicken meat. Add salt, pepper, and lemon or lime zest. Place the chicken on baking paper with a little extra virgin olive oil.

4. In a hot pan, place the chicken skin-side down and pour water over the paper to cook the skin evenly. Cook over medium heat, checking frequently. Add sprigs of fresh thyme, turn the chicken over, and cook for another 7-8 minutes.
Once cooked, remove the chicken from the pan.

5. Place a handful of arugula on a plate. Add a drizzle of extra virgin olive oil to the pan along with the juice of half a lime.
Mix well and top with the figs and their juice.
Slice the chicken and place it on top of the figs.

 

Cut the figs in half, sprinkle with black pepper and a drizzle of extra virgin olive oil, and then add them directly to the pan.

While they're cooking, remove the bone from the chicken leg. Cut the base to remove the bone, turn it over, and cut from top to bottom, following the bone until all the meat is removed. Do the same with the thigh. It's important to always cut as close to the bone as possible.

Make a few shallow cuts in the chicken meat, season with salt and pepper, and grate a little lime or lemon on top.

When the figs are golden brown, remove them from the pan.

Take the chicken and drizzle with a little oil and place it in the same pan where you cooked the figs. Place the chicken skin-side down. Now comes the important part: cover the chicken with a paper towel and prepare a pot of water to put it on top. This will ensure the chicken is evenly crispy. Cook over medium heat, checking to make sure it doesn't overcook. Add sprigs of fresh thyme, turn the chicken over, and cook for another 7-8 minutes.
Once cooked, remove the chicken from the pan.

Place a handful of arugula on a plate. Add a drizzle of extra virgin olive oil to the pan along with the juice of half a lime. Mix well to release all the juice, and add the figs to the plate with the juice from the pan on top. Slice the chicken and place it on top of the figs.