Lunches

October 30, 2021

Balsamic-Glazed Fig and Rosemary Chicken

When the sunnier days are here, and it's the time of year when Spring and Summer merge together, I love to cook this Balsamic-Glazed Fig and Rosemary Chicken. It's a lighter, juicier and fruity take on a caramelised chicken recipe that I saw in a restaurant a while back, but it's elevated with the drizzle of balsamic vinegar and fresh sage leaves. It's so quick and easy to make, but I promise you that you will not be missing out on any flavour at all...it's utterly delicious.

Balsamic-Glazed Fig and Rosemary Chicken

Sticky Sweet

What might surprise you the most with this dish is just how tender and delicious this vegetarian chicken actually is. The honey and balsamic vinegar infused together with the olive oil form a beautiful coating that glazes every single piece, and the juice from the figs brings out a colouring that is just so perfect. I would strongly recommend finding the best possible ingredients for this recipe though, especially regarding the balsamic vinegar and honey. (Over-processed versions just won't give you the tangy caramelised flavour that is possible with this dish, as well as being filled with unnecessary additives that we don't need.) If you can, make sure the figs are also as fresh as they possibly can be, so that they are perfectly soft when eaten. I know it sounds like a lot of extra effort, but it really will be worth it!

Balsamic-Glazed Fig and Rosemary Chicken

A superbly sweet and light summer version of caramelised chicken, but with juicy figs and a tang of balsamic vinegar.

Prep:

5

min

cook:

15

min

total:

20

min

Ingredients

  • 200g veggie chicken pieces/strips
  • 3-4 small figs, quartered
  • 1 tsp chopped garlic
  • 1 tsp honey
  • 1 tsp balsamic vinegar
  • 3 fresh sage leaves, chopped
  • 2 sprigs fresh rosemary
  • 2 tbsp olive oil

Instructions

  1. In a large saucepan, heat the olive oil over a medium heat and sauté the chicken pieces for a couple of minutes.
  2. Add in the garlic, quartered figs, chopped sage leaves, sprigs of rosemary and honey, and mix together. Cook for a further 10 minutes until the honey has caramelised and the chicken has browned slightly.
  3. Drizzle over the balsamic vinegar and serve immediately whilst everything is still hot. (I love to serve this chicken with a fresh seasonal salad, some chunks of goats cheese and an extra drizzle of balsamic vinegar but you can choose whatever you like!)
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Monday, August 9, 2021
Vivien Christie
this version of veggie nachos is so tasty, we have it every time we entertain family and friends. It's a staple recipe, and so easy to make, you must try it!