Friday, December 21, 2012

Fig and Blueberry Chicken

The world didn't end and this recipe got a thumbs up from my grandfather at lunch! So far it's all going well. Even if I am wearing reindeer antlers with bells on them.

Fig and Blueberry Chicken

1/2 cup Fig Balsamic
1/4 - 1/2 cup blueberries, fresh or frozen
4 tbsp honey (optional)
1/2 - 1 tbsp red pepper flakes (optional)
3 cups shredded cooked chicken or about one whole chicken, shredded
1 box couscous with pine nuts
Garlic Olive Oil

In a large, non-stick, saute pan on medium-low heat, slowly warm up the Fig Balsamic. When it warms through, add the blueberries. Increase the heat just to medium and cook, stirring frequently, about 5 minutes. Add the honey, if using and cook another 10 minutes. The berries should be hot and ready to burst by now.

Stir in your chicken and mash to burst the blueberries. Add in the red pepper flakes and stir. Simmer and cover until everything is heated through. This shouldn't take more than 6 or 7 minutes.

Follow the instructions on your box of couscous. I like to sub in chicken broth for the water and the Garlic Olive Oil for any basic oil. It really gives this it a richer flavor. If you are feeling really adventurous, you could add some blueberries and almonds in as well.

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