Joe Roshkovsky
Balsamic Fig Chicken with Kale and Almond Pilaf: A Symphony of Sweetness and Savory
This extraordinary dish is a culinary journey that brings together the bold flavors of balsamic vinegar and figs, harmonized perfectly with tender, juicy chicken and a nutty, wholesome kale-almond pilaf. This recipe not only excites your taste buds but also nourishes your soul, reminiscent of cozy autumn nights or a delightful spring brunch. Originating from the Tuscan hillsides where figs and olives grow in abundance, balsamic fig chicken captures the essence of rustic Italian cooking, while the kale and almond pilaf provides a modern healthy twist, adding texture and nutrition to your dining experience.
Ingredients:
For the Balsamic Fig Chicken:
– 4 boneless, skinless chicken breasts
– 1/4 cup balsamic vinegar
– 1/4 cup honey
– 1/2 cup dried figs, chopped
– 2 cloves garlic, minced
– 1 tablespoon fresh rosemary, chopped
– 2 tablespoons olive oil
– Salt and pepper to taste
For the Kale and Almond Pilaf:
– 1 cup brown rice
– 2 1/4 cups chicken broth
– 2 tablespoons olive oil
– 1/2 cup sliced almonds, toasted
– 2 cups kale, chopped
– 1 small onion, finely chopped
– 1 teaspoon lemon zest
– Salt and pepper to taste
Instructions:
Step 1: Marinate the Chicken
1. In a mixing bowl, combine balsamic vinegar, honey, chopped figs, minced garlic, and rosemary. Season with salt and pepper.
2. Place the chicken breasts in a ziplock bag and pour the marinade over them. Seal the bag and massage to ensure the marinade covers the chicken entirely.
3. Refrigerate the chicken for at least 30 minutes, or up to 2 hours for deeper flavor.
Step 2: Prepare the Kale and Almond Pilaf
1. Rinse the brown rice under cold water until the water runs clear. This helps remove excess starch.
2. In a pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent.
3. Stir in the rice and toast for 2-3 minutes, until slightly golden.
4. Add the chicken broth and bring to a boil. Lower the heat, cover, and simmer for about 35-40 minutes, or until the rice is tender and liquid is absorbed.
5. In the last 5 minutes of cooking, stir in the kale and lemon zest. Cover again until kale is wilted and vibrant green.
6. Once the rice is done, fluff with a fork and mix in the toasted almonds.
Step 3: Cook the Marinated Chicken
1. Preheat the oven to 400°F (200°C).
2. In an oven-safe skillet, heat olive oil over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and sear each side for about 2-3 minutes, until browned.
3. Remove the chicken from the skillet and set aside.
4. Pour the reserved marinade into the skillet, bring to a simmer, and let cook for 2-3 minutes to thicken slightly.
5. Return the chicken to the skillet, spooning the sauce over each breast.
6. Transfer the skillet to the oven and bake for 15-20 minutes, until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Step 4: Serve and Enjoy!
1. Plate the chicken breasts either whole or sliced, drizzled generously with the balsamic fig glaze.
2. Serve alongside a hearty scoop of the Kale and Almond Pilaf.
3. Garnish with a sprig of fresh rosemary or a twist of lemon if desired.
Cooking Tips:
– When toasting the almonds, keep an eye on them as they can burn quickly. Stir frequently for even coloring.
– For a richer flavor, try marinating the chicken overnight.
Pairing Suggestions:
– Pair this dish with a light, crisp Chardonnay to balance out the sweet richness of the figs and balsamic reduction.
– Enjoy with a side salad of mixed greens with a simple vinaigrette to keep things fresh and lively.
Indulge in this beautifully orchestrated meal that’s both satisfying and exquisite, perfect for impressing dinner guests or elevating a family meal. Bon appétit!
