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.
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.
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
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them by taking photos of the meal I produce for myself.
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