This quick skillet-spiced chicken braise is a perfect low-calorie, full-flavored weeknight dinner. The sweet and sour flavors of dried figs and vinegar are the stars of the sauce for the chicken, along with fragrant and aromatic basmati rice that’s steamed with cinnamon and bay leaves.
| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 cup basmati rice, well rinsed
- 1 cinnamon stick
- 3 bay leaves, preferably fresh
- Kosher salt
- 1 1/4 pounds skinless, boneless chicken thighs, cut into 2-inch pieces
- 2 teaspoons paprika
- 1 tablespoon vegetable oil
- 1 shallot, minced
- 1 cup dried figs, halved
- 1/4 cup white wine vinegar
- 1 cup low-sodium chicken broth
- 1/4 cup chopped fresh parsley
Instructions
- Combine the rice, cinnamon stick, 1 bay leaf, 1/2 teaspoon salt and 1 1/2 cups water in a saucepan over medium-high heat. Bring to a boil and stir. Reduce the heat to low, cover and cook until the liquid is absorbed and the rice is tender, about 17 minutes. Remove from the heat and set aside, covered.
- Meanwhile, season the chicken with salt and the paprika. Heat a large skillet over medium-high heat. Add the vegetable oil and heat until shimmering. Add the chicken and cook, undisturbed, until well browned, 4 to 5 minutes. Flip and cook until browned on the other side, 3 to 5 more minutes. Remove to a plate.
- Add the shallot to the skillet; cook, stirring, 30 seconds. Stir in the figs, then add the vinegar and remaining 2 bay leaves. Cook, scraping up any browned bits, until the liquid is mostly reduced, 1 minute. Return the chicken to the skillet along with any juices from the plate; add the broth. Bring to a boil, then reduce the heat, cover and simmer until the chicken is cooked through and the liquid is reduced but still saucy, 10 to 12 minutes; season with salt.
- Fluff the rice, discarding the cinnamon stick and bay leaf, and divide among plates. Top with the chicken, figs and sauce and sprinkle with the parsley.
Nutrition Facts
| Calories | 470 |
| Total Fat | 11 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 133 milligrams |
| Sodium | 640 milligrams |
| Carbohydrates | 61 grams |
| Dietary Fiber | 5 grams |
| Protein | 34 grams |
| Sugar | 19 grams |
| Calories | 470 |
| Total Fat | 11 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 133 milligrams |
| Sodium | 640 milligrams |
| Carbohydrates | 61 grams |
| Dietary Fiber | 5 grams |
| Protein | 34 grams |
| Sugar | 19 grams |
Reviews
So delicious!! I ended up using dates because I didn’t have figs and made the addition of some cubed butternut squash to the pan because it needed to be used up, and it turned out amazing. The tang of the vinegar goes perfectly with the sweetness of the figs (or dates, in my case!)
This dish is easy and fun to prepare. I used microwavable brown basmati rice so, I added cinnamon to the spices on the chicken instead. For a side, I nickeled some carrots, added orange juice, brown sugar, and cinnamon, and let the liquid reduce. The pairing was wonderfully delicious.