Triple Fig Chicken and Wild Rice

Figs are not just found in that little cookie on your grocery’s shelves. Here in the Valley, figs grow abundantly in many of our backyards. They are also foraged by savvy harvesters and brought to our local farmers markets during the heart of the summer.

And did you know the fig tree’s leaves are edible? The fresh leaves impart a flavor reminiscent of coconut and will be the third fig component of this recipe (fresh and dried figs lead in the top two spots!) Summer’s harvests of apricots and rosemary complement the dish.

By Janette Gomez / Photography By Janette Gomez | May 15, 2019

Ingredients

SERVINGS: 4 Serving(s)

1 whole garlic head
Olive oil
9 to 10 large fresh whole fig leaves
1½ pounds boneless/skinless chicken thighs
2 tablespoons ginger powder
2 tablespoons cinnamon
2 tablespoons red chile flakes
Salt and pepper
2 cups wild rice
1 sprig rosemary
2 fresh apricots, finely chopped
6 to 8 fresh figs, finely chopped
3 small fresh fig leaves, chopped
¼ cup red wine vinegar
1 quart vegetable or chicken stock
4 to 6 dried figs, sliced in half
¼ cup raw pistachio pieces (de-shelled)
Fairy Fig Dust Vinaigrette or balsamic vinegar

Preparation

Begin by cutting off the top of your whole garlic head; place it in aluminum foil and drizzle with a generous amount of olive oil, salt and pepper. Seal into a loose package and roast in a 425° oven for 30 minutes. When done, let cool, squeeze cloves into a dish and set aside.

Next bring a small pot of water to a boil, add a generous amount of salt, stir and turn off. Drop your fresh fig leaves into the water to blanche. Take out of water; lay them flat on a dish and set aside.

Cut chicken into 2-inch strips, and season with 1 tablespoon each of ginger, cinnamon and chile flakes, and salt and pepper to taste.

Heat a 12-inch braising or sauté pan (make sure you have a lid for it for later) on medium-high heat. Drizzle olive oil into pan. Once hot, add chicken and cook until brown on both sides. Remove from pan onto plate (we’ll finish cooking later). Reserve fond. (Fond = brown bits left in pan, this is flavor!)

Bring the pan with fond back up to medium heat; add wild rice and stir to ensure all is evenly coated. (Add extra oil if needed.) Allow rice to absorb oils and then add roasted garlic, rosemary, apricots, finely chopped fresh figs, 3 finely chopped small fig leaves, 1 tablespoon each of ginger, cinnamon, chile flakes, a pinch of salt and pepper and stir. Next, add red wine vinegar and ½ of the stock of choice. Increase heat to medium-high and continue to stir until part of the liquid is absorbed. Once it begins to dry out, add the rest of the stock and stir. Lower heat back to medium and keep an eye on it while you turn back to your chicken.

Wrap the browned chicken in the fig leaves. Place 1 leaf with lighter vein side up and stem end down towards you flat on a cutting board. (Be sure to trim any long stems, leaving only the leaves.) Place chicken in center of leaf and start by folding the bottom end over chicken, then fold sides in over chicken, then roll towards top. Continue until all chicken pieces are rolled into fig leaves.

Turn back to the rice, give it another stir and then nestle fig-leaf-wrapped chicken into the rice. (You should still see the top of the bundles.) Add the dried fig halves around the fig leaf chicken, cover and turn down to low for about 30 to 40 minutes, or until rice is done. It will be creamy, with a bit of texture from the wild rice.

Garnish with pistachios and our own The Fig & the Knife Fairy Fig Dust Vinaigrette. A full-bodied balsamic vinegar or reduction also will work to provide a needed tang to this sweet and spicy dish.