Balsamic Glazed Chicken & Roasted Fig Bowl
Seared chicken with a balsamic glaze, roasted figs and red onions, baby spinach and farro.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Makes
- 4 bowls
Balsamic vinegar simmered with a little honey turns into a syrupy glaze that suits both chicken and fruit. Roasting fresh figs alongside red onion softens them into jammy pockets, which is where this bowl gets its name. Farro is our choice of base for its nutty chew.
Why this recipe works
Reducing balsamic concentrates its sweetness and softens its sharpness, and the honey helps it cling. Roasted figs pick up caramelized notes that echo the glaze.
Ingredient notes
Fresh figs are in season from late summer to early fall. Out of season, use 8 dried figs, halved and soaked in hot water for 10 minutes, and add them for the last 5 minutes of roasting.
Common mistakes
- Reducing the glaze too far, which leaves it sticky and hard when it cools.
- Roasting the figs as long as the onions, which collapses them.
What to serve with it
Crumbled goat cheese or toasted walnuts go well with figs and balsamic.
Meal prep
Store the glaze in a small jar at room temperature for up to 1 week; warm it briefly if it stiffens.
More bowls like this
Cooking tips
Watch the glaze closely in the last few minutes; it goes from syrup to burnt quickly. Ventilate the kitchen while reducing vinegar.
Swaps and variations
Use pear wedges instead of figs. Use brown rice or quinoa for a gluten-free bowl.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Reheat chicken and farro until hot (165°F / 74°C).
Recipe
Balsamic Glazed Chicken & Roasted Fig Bowl
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Makes
- 4 bowls
Ingredients
- For the roasted fruit and onion
- For the glaze
- For the chicken
- For the bowls
You’ll need: rimmed sheet pan; large skillet; medium pot; small saucepan; instant-read thermometer
Method
-
Heat the oven to 425°F (220°C). Toss the onion wedges with 1 tablespoon olive oil and roast 10 minutes. Add the figs, cut side up, and roast 10 to 12 minutes more, until the onions are soft and the figs are jammy.
-
Cook the farro in salted boiling water for 20 to 25 minutes, until tender. Drain.
-
Simmer the balsamic vinegar and honey in a small saucepan over medium-low heat for 8 to 10 minutes, until reduced by half and syrupy. It thickens more as it cools.
-
Season the chicken with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat and sear the chicken 5 to 6 minutes per side, until golden and 165°F (74°C). Rest 5 minutes and slice.
-
Toss the warm farro with the baby spinach so the leaves wilt slightly.
-
Divide the farro and spinach among 4 bowls, top with the chicken, figs and onions, and drizzle with the balsamic glaze.
Questions
Can I buy balsamic glaze?
Yes, use about 1/4 cup of store-bought glaze; it is usually sweeter.
When are fresh figs in season?
Mainly late summer to early fall in the US.
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