I encountered anjeer curry in an Indian restaurant and was deeply intrigued. Until quite mysteriously, green figs arrived in the weekly Misfits bag! Twas the season of the figs, of course. A great opportunity to make a savory main course with the figs. Here is an utterly simple one with balsamic vinegar, a lazy person’s sweet-sour sauce (in cooking that is).
SPECIAL TOOLS:
None.
INGREDIENTS
- 6 skinless, boneless chicken thighs (about 2 lbs)
- 8-10 green figs, stemmed and quartered
- 1 large red onion finely diced
- 1/4 cup dark balsamic vinegar + 1/2 cup water
- Little oil for the pan
METHOD
Spray little oil to the base of the pan. Add the chicken pieces, sprinkle salt and and let brown undisturbed for 3-4 mins. Then flip the pieces, salt them. Add the diced onions and let cook covered for 3-4 mins. Then add the figs and the liquid ingredients. Cook covered on medium for about 15 mins. Add the rosemary sprigs and cook for another 15 mins. If the sauce is too thin, cook uncovered for 7-8 mins till the sauce thickens a bit.
NOTES, HINTS, TIPS:
- Adapted from https://www.allrecipes.com/recipe/275369/fresh-figs-and-chicken-thighs-in-shallot-balsamic-reduction/
- Plums can be cooked the same way as figs.
- Try chocolate balsamic vinegar for an even deeper flavor of sauce.
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