Mediterranean Chicken With Figs And Citrus Recipe

Name: Mediterranean Chicken with Figs and Citrus
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Fusion
Ingredients: 250 g Tauffa Anjeer / Dried Figs; 2 x 400 g Good To Go Boneless Chicken Breast - Pack Of 2; 200 g Mini Orange (Imported); 5Ltr Vittorio Pomace Olive Oil; 250 ml Dabur Hommade Lemon Juice (Bottle); 50 g Zoff Premium Indian Bay Leaf; 210G Dolce Vita Organic Whole Kalamata Olives In Brine; 1 kg Simply Staples Mineral Rich Sea Salt; 100 g Everest White Pepper; 500 ml American Garden Apple Cider Vinegar; 16 g Orika Oregano

Fusion cuisine

Mediterranean Chicken with Figs and Citrus recipe

About this recipe

This flavorful dinner combines tender chicken breasts stuffed with a sweet and savory fig and olive mixture, complemented by a citrus-infused sauce. Perfect for a weeknight meal that feels special.

Ingredients

250 g Tauffa Anjeer / Dried Figs
2 x 400 g Good To Go Boneless Chicken Breast - Pack Of 2
200 g Mini Orange (Imported)
5Ltr Vittorio Pomace Olive Oil
250 ml Dabur Hommade Lemon Juice (Bottle)
50 g Zoff Premium Indian Bay Leaf
210G Dolce Vita Organic Whole Kalamata Olives In Brine
1 kg Simply Staples Mineral Rich Sea Salt
100 g Everest White Pepper
500 ml American Garden Apple Cider Vinegar
16 g Orika Oregano

Instructions

1. Finely chop 1/2 cup kalamata olives and 1/2 cup dried figs. Mix them together in a bowl and set aside.
2. Cut a pocket into each of the 4 chicken breasts, ensuring you do not cut all the way through. Stuff each pocket with the fig and olive mixture and secure with toothpicks or skewers.
3. Season the stuffed chicken breasts with 1 teaspoon sea salt and 1/2 teaspoon white pepper. Heat 1/4 cup olive oil in a large skillet over medium-high heat. Brown the chicken breasts on both sides, about 3-4 minutes per side, then remove them to a plate.
4. In the same skillet, add 1 cup freshly squeezed orange juice, 2 tablespoons lemon juice, and 1 bay leaf. Bring the mixture to a boil, then reduce the heat to medium.
5. Return the chicken breasts and any juices from the plate to the skillet. Peel and segment 1 orange, adding the segments to the skillet along with the remaining 1/2 cup kalamata olives. Cover and poach the chicken for about 15 minutes, or until fully cooked through.
6. Remove the chicken breasts from the skillet and increase the heat to reduce the sauce to your desired thickness, stirring occasionally.
7. Thinly slice 1 orange into horizontal slices. Serve the chicken over rice or your preferred starch, spoon the reduced sauce over the top, and garnish with the orange slices.