Three Olive and Fig Roasted Chicken w/ Apple-Pear Chutney, Brown Rice Pilaf (for 1)
Inspired by Morrocan recipes favoring chicken dishes prepared with fruit, Jay’s Three Olive and Fig Chicken starts by marinating boneless chicken breasts in a briny-sweet bath of red wine vinegar, olive oil, dried figs, a trio of olives (green, black, and kalamata), garlic, parsley, and oregano. The poultry is roasted with a drizzled of white wine and brown sugar, then served with Jay’s sweet-n-tart Apple-Pear Chutney (made with apples, pears, onion, garlic, raisins, apple cider vinegar, brown sugar, nutmeg, and fresh apple cider). Brown rice on the side, garnished with roasted carrots.
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