Mediterranean flavors of rich, sweet figs and blood orange are combined with crunchy almonds and a hint of spice.
1 whole chicken, divided into 8 pieces, or 6 chicken thighs
2 sprigs of rosemary, thyme, and/or lavender
1 cup Black Mission dried figs
4 whole shallots, divided into bulbs, bulbs cut in half
2 celery stalks, cut into ½ inch pieces
4 tablespoons Savory Olive Arbequina Extra Virgin Olive Oil
½ cup flour
1 ¼ cup chicken stock or broth
1 tablespoon honey
2 teaspoon chili powder
½ cup whole almonds
Blood Orange Olive Oil, to finish
In a Ziploc bag, marinate the chicken with the olive oil & 1 sprig herbs for 1 hour at room temperature. Meanwhile, soak the figs in the Fig Balsamic & prepare shallots & celery.
Prepare a heavy bottomed skillet on medium heat. Place flour in a shallow dish. Lightly dry the chicken with a paper towel & season with salt. Dredge in flour immediately before putting in the pan. Sear on all sides until golden. Do not overcrowd pan; each batch should start with a clean pan & new oil. Remove chicken & set aside. Reserve pan for next step.
Add in 1 tablespoon of fresh oil, cook the shallots & celery until golden. Return the chicken to the pan; pour the figs & balsamic around the chicken. Bring to a simmer, cook 2 minutes; add in the stock & remaining herb sprigs. Bring to a boil, reduce immediately to a simmer & cook for 45 minutes, covered at very low temperature.
When the chicken is cooked through, place on serving dish & keep warm. Skim any fat off the surface of the sauce. Bring to a boil & stir in the chili powder, almonds & honey; adjust seasoning as needed. Pour the sauce over the chicken, finish with a light drizzle of Blood Orange Olive Oil & serve.