Oh, Those Figs

Posted by on Jun 23, 2016 in Chicken and Turkey | 0 comments

figs

Theoretically, this episode was to feature figs; an ancient purplish brown and green fruit which I long for in early summer and then again in autumn.

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The sweet, sumptuous fruit seems like a grown-up indulgence piled onto a slice of toasted artisan bread for breakfast or

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 dolled up with fruity olive oil on a quiet staycation afternoon.

fig

photo:www recipeshubs.com

  A collection could land on a pizza titillated by goat cheese and a balsamic reduction.

On this occasion, I was inspired to create an Asian salad where grilled figs had a starring role alongside a potent gingered sesame dressing.

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May you perhaps surmise in the end, Spicy Honey –Brushed Chicken Thighs stole the show.  A magical mix of earthy and spicy seasonings tinged with honey and cider vinegar is the secret to tender boneless, skinless thighs.  Although Cooking Light illuminates these under a broiler, they ought to make grill appearances all summer long.

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I nixed sweet gilded cashews for raw nuts in the Food and Wine feature recipe; thick and fragrant dressing added a wallop of contrast to the o’so delicious chicken—

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but, yes the succulent fig beauties remain my besties.

 Photographs and text used on cococooks belong to me, Peggy Lunde unless linked otherwise.

Spicy Honey-Brushed Chicken Thighs

Ingredients

  • 2 teaspoons garlic powder
  • 2 teaspoons Ancho chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper (to taste)
  • 8 skinless, boneless chicken thighs
  • Cooking spray for grill
  • 6 Tablespoons honey
  • 1 Tablespoon cider vinegar

Instructions

  1. Preheat the grill.
  2. Combine first 6 ingredients in a bowl, stirring well. Add chicken to bowl; toss completely.
  3. Place chicken on a grill coated with cooking spray. Grill the chicken 5 – 6 minutes on each side until done.
  4. Combine honey and vinegar in a small bowl, stirring well. Brush honey mixture on both sides of chicken thighs. Let stand 1-2 minutes longer.
  5. --adapted from Cooking Light
http://cococooks.net/oh-those-figs/

 

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