Fig and Olive Roasted Chicken w/ Pomegranate-Fruit Chutney, Brown Rice Pilaf (for 1)
Inspired by Morrocan recipes favoring chicken dishes prepared with fruit, Jay’s Fig and Olive Chicken starts by marinating (overnight) 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 drizzle of white wine and brown sugar, then served with Jay’s sweet-n-tart Pomegranate-Fruit Chutney (made with apples, pears, onion, garlic, dried cranberries, apple cider/wine vinegar, brown sugar, nutmeg, and pomegranate syrup). Served over chewy brown rice, garnished with broccoli.
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