For a simple marinade that’s easy to make and big on flavor, whip up this balsamic chicken marinade. The magic happens when figs and balsamic come together as a delicious duo. The contrasting flavors complement each other: the tangy acidity of the balsamic balances the natural, honey-like sweetness of the figs. The figs caramelize while the balsamic adds depth. Richness meets freshness, so it’s bright, a bit acidic, and sweet, all at the same time!
Figs: Grab some fresh green figs! Chicken stock: Make your own stock with our simple recipe, or use a store-bought one. Other ingredients: Bone-in chicken thighs, cremini mushrooms, marsala wine, and balsamic glaze. To serve: Fresh cracked pepper, figs, and fresh parsley.
Fig season: Depending on where in the world you are and the climate, fig season will vary. Generally speaking, figs tend to be a late summer and fall fruit. If in doubt, check with the produce vendors at your local farmer’s market. Selecting figs: Check out the farmer’s market or your local supermarket for fresh figs! You’ll want green figs for this dish. So what do you look for in the perfect fig? The skin will be a light green to yellowish color and it should look plump and free from bruises and wrinkles. If you push your thumb down, it should yield slightly but maintain its firmness. Preparing your fig: There is no need to skin your fig – the skins soften up in the cooking process. Just trim the stem off, cut them in half, then cut once more to quarter them.
Serve it beside some delicious veggies or a crisp salad to round out the meal. Make some honey roasted carrots, seared brussels sprouts, or roasted broccoli. A kale salad or arugula wild rice salad with goat cheese provide a refreshing contrast to the bold flavors of the chicken. Enjoy some coconut fig squares for dessert!
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