Good Eats - Will Coleman
Braised Sticky Fig Chicken with Spicy Pumpkin Rice Pilaf
By Will Coleman
Photography by Moriah Brooke
Photography by Moriah Brooke
A dish like my Braised Sticky Fig Chicken with Spicy Pumpkin Rice Pilaf is an approachable way to introduce layers of flavor in your home kitchen, without tons of time spent on prepping, and instead there is time left for you to do what makes you the happiest. During the winter, I’ve always leaned on comforting dishes that are simmered, braised, baked, or roasted. Relying on these sorts of hands-off, low and slow cooking approaches have always made my heart and taste buds very happy.
Ingredients:
2 tablespoons grapeseed oil or any neutral oil with a high smoke point
1 pound chicken thighs
1 large shallot, chopped
4 garlic cloves, grated
2 tablespoons chopped sage
2 tablespoons chopped rosemary
1 teaspoon dried chili flakes
¾ cup vodka
2 cups vegetable broth
1 (15 ounces) pureed pumpkin can
1 cup long-grain rice
4 cups roughly chopped kale
2 tablespoons fig jam
Chopped parsley, for serving
Directions
Photography by Moriah Brooke
Arrange a rack in the middle of the oven and preheat the oven to 350°F. Meanwhile, prepare the following, adding each to the same medium bowl as you complete it: Peel and thinly slice 1 large shallot. Mince 4 garlic cloves. Pick 10 large sage leaves and 2 large fresh rosemary sprigs.
Heat 1 tablespoon grapeseed oil in a large oven-safe frying pan over medium heat until shimmering. Add the chicken, skin-side down, and sear until golden brown, 7 to 8 minutes. Flip and sear the second side until golden brown, 7 to 8 more minutes.
Transfer the chicken to a plate and add the remaining oil into the pan. Add the shallots, garlic, herbs, and chili flakes and cook for 5 minutes, or until the shallots become translucent.
Pour in the vodka and broth, and using a wooden spoon, scrape off the bits from the bottom of the pan. Then, stir in the pumpkin and simmer for an additional 5 to 8 minutes.
Stir in the rice and kale, cover with a lid, then place into the oven to bake for 25 minutes.
Remove from the oven and spread the fig jam over each piece of chicken. Garnish with chopped parsley and serve immediately.