Chicken with Figs and Olives: Remember past days of...
No? Me neither. Because I for as far back as I can remember, which probably isn't that far back as my brain is kind of falling apart, things in my life have been kind of crazy. Don't get me wrong - I think that there is a kind of joy and beauty in the craziness of a full life - one that is overflowing and teaming with the breath of children, the sweat of your own brow, and the laughter of those around you. These things are valuable, joyful, and wonderful, albeit at times exhausting and draining.
I've gone from three kids to diapers, to the transition to kindergarten, to trying to potty train, to the transition to all the same school, to the latest transition of a child in middle school, all the while trying to keep everyone fed, safe, and sane.
In the latest permutation of life with children, family mealtimes have become harder and harder to maintain - I have girls who swim until 715pm daily, who come home starving, right when I'm about to start an evening teaching session. I have a son who comes home at 6pm, starving and wanting to eat something, but wishing he had some company to do so. On the nights that I can feed my family as one group, it is wonderful to have everyone gathered over a home-cooked meal, and on the nights when we might do something a bit more staggered, it is a blessing to have food that is on the stove that can be heated up well, without losing too much flavor.
This dish, I can put together earlier in the afternoon, and set aside. Couscous on the side takes 5 minutes to prepare, and quinoa is also a great side, but takes longer to prepare, but handles being prepared ahead of time just fine. With some green salad or your choice of vegetable, it's a great meal that handles itself well when being reheated. I didn't tell anyone in my family what was in it, as I worried that they might find the fig and olive thing WEIRD, and everyone shoveled it in their mouths as fast as they could while asking, "What's this mom? It tastes good!" It was the first new dish in a long while that I've debuted, and everyone loved it, even after I cooked it three different times in the same week.
If you don't want chunks of fig or dried fruit when you're eating, then cut the figs into smaller pieces as they will melt and end up sort of coating the chicken. If you want to maintain the integrity of the fruit, then make sure you cut them into halves. Either way, it's super delicious and the best part of it is that this comes together so quickly, you'll make it several times this week.
Chicken With Figs and olives
Makes 6 servings
Ingredients
1 tablespoon olive oil
2 lbs skinless, boneless chicken thighs, cut into bite sized pieces
1 cup quartered dried figs (Black Mission, Calimyrna all work)
½ cup chopped green olives
2 tablespoons minced garlic
⅔ cups sweet wine (anything you have lying around extra will be fine)
¼ cup balsamic vinegar
2 tablespoons honey
1 teaspoon ground coriander
1 teaspoon cumin
½ teaspoon ground cardamom
1 cup chopped cilantro
Method
Heat olive oil in a large pan over medium high heat. Add chicken and cook for 5 minutes, until brown, stirring frequently. Add figs, olives and garlic, and cook for another 2 minutes. Add wine, balsamic vinegar, honey, coriander, cumin, cardamom and cilantro.
Cook for an additional 8 more minutes, stirring occasionally. Garnish with additional sprinkle of cilantro if desired.
Serve over warm couscous or quinoa.
Good for everyone to enjoy
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