braised chicken

Chicken with Figs and Grapes

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Tu B'Shevat may not be the most well-known Jewish holiday but it always conjures up good thoughts and fond memories for me.

First: it was when my parents gave money to plant trees in Israel.

Second: it was when my Mom would buy dried figs that came in a wreath of sorts, the figs tied together with string, and I ate at least half of them.

Third: it was when my Mom made her famous Date-Nut Bread.

And more: spring is coming soon!

And finally: it is one delicious holiday, featuring foods that include lots of fruits and vegetables. 

So, this year, to celebrate I am making this chicken dish, which includes figs and grapes, and served on cooked, fluffy bulgur wheat.

 

Chicken With Figs and Grapes

  • 1-3/4 cups apple cider
  • 2 tablespoons vegetable oil
  • 6 bone-in pieces of chicken
  • 1 shallot, chopped
  • 1-1/2 teaspoons chopped fresh ginger
  • 1/2 cup diced dried figs
  • 2-1/2 teaspoons curry powder
  • 1/4 teaspoon Aleppo pepper (or use 1/8 teaspoon cayenne pepper)
  • salt and freshly ground black pepper to taste
  • 1 cup halved fresh grapes
  • chopped fresh mint
  • cooked bulgur wheat, optional

Boil the cider for about 5 minutes or until it has reduced to 3/4 cup.  Heat the vegetable oil in a sauté pan over medium heat. Add the chicken and cook for 8-10 minutes, or until lightly browned, turning the pieces occasionally. Remove the chicken pieces and set them aside on a plate. Add the shallot, ginger and diced figs to the pan and cook for 1-2 minutes over low-medium heat. Return the chicken to the pan. Sprinkle the ingredients with curry powder, Aleppo pepper and salt and black pepper to taste. Pour in the reduced cider. Turn the pieces of chicken to coat all sides with the pan ingredients. Cover the pan, turn the heat to low and cook for 15 minutes. Add the grapes and cook for an additional 10 minutes or until the chicken is cooked through. Sprinkle with chopped fresh mint. Serve on a bed of cooked bulgur wheat if desired.

Makes 4-6 servings