Rich chicken thighs with fig-balsamic glaze, served with peppery arugula salad
As I mentioned last week, I’m looking forward to attending Eat, Write, Retreat very soon. My VIP registration included a preview of the Golden Door Spa’s new line of branded Artisan food products. The Golden Door spa is in northern San Diego County.
Former Golden Door Chef Michel Stroot collaborated with their current Chef Greg Frey Jr. for this line, which includes healthy soups, rice dishes, preserves, marmalades, sauces, seasonings and sweets that are organic, vegan, gluten-and soy-free. Each item utilizes all-natural and locally sourced ingredients. 100% of Golden Door’s profits go to select charities across the U.S. dedicated to transforming the lives of children.
Our generous preview box included two rice dishes, two soups, and two marmalades to try. I thought the fig marmalade would pair well with balsamic vinegar and some spices to create a sticky glaze for chicken. It was even better than I hoped! I liked that the organic marmalade, which has the consistency of thick apple sauce, is not overly sweet.
I chose peppery arugula to balance the sweet glaze, and crusted goat cheese with fresh herbs and pecans to make it a little swanky. Warm pan sauce goes on top as the dressing.
This recipe is not for migraine diets because of triggers: figs, sugar, balsamic vinegar (fermented). Some people might be sensitive to goat cheese, although soft cheeses are generally okay for migraines as fresh cheeses are low in tyramine. I have tested figs and balsamic vinegar and they do not trigger migraine attacks for me. Omit the goat cheese medallions if you’re not eating dairy.
Required FTC disclosure: I received these products to try as part of my registration for Eat, Write, Retreat. I was not paid to write this post.
gluten-free, low-sodium, soy-free, paleo (if you allow a small amount of sugar), grain-free, dairy-free (see above), GFCF diets
migraine, vegan, vegetarian diets
You might also like:
Asian-glazed chicken thighs from Cooking Light
Honey-mustard chicken thighs from Paleo Kitchen Cookbook on Nom Nom Paleo
Middle-Eastern glazed chicken from AutoImmune Paleo
Fig-balsamic glazed chicken thighs, arugula salad with goat-cheese medallions
Fig-balsamic glazed chicken
- 1.5 pounds chicken thighs boneless and skinless
- 1/4 cup olive oil (extra virgin)
- 1/4 cup fig preserves
- 1/4 cup balsamic vinegar
- 2 cloves garlic peeled and roughly chopped
- 1/4 tsp cloves (dried, ground)
- 1/2 tsp black pepper
- 1/4 tsp white pepper optional
Arugula salad with herb-pecan-crusted goat cheese medallions
- 6 cups arugula baby if available
- 3 ounces goat cheese low-sodium
- 1 ounce pecans (1/4 cup) finely chopped
- 10 stems Italian flat-leaf parsley (fresh) finely minced
- 10 leaves mint leaves (fresh) finely minced
- Whisk together the olive oil, fig preserves, vinegar, garlic, cloves, and black and white pepper for the chicken. Add chicken in a large bowl, turning to coat. Marinate at room temperature for 30 minutes or longer in the refrigerator.
- If refrigerated, allow chicken to warm up to room temperature.
- Heat a large skillet (non-stick, cast iron, etc) over medium-high heat. If not using a non-stick pan, add 1 tbsp of extra-virgin olive oil and swirl to coat.
- Sauté chicken pieces five minutes per side until brown.
- Turn down heat, cover, and cook for 15 minutes, turning every five minutes. Keep an eye on the sauce so it does not blacken, turning down the heat as needed to keep it simmering.
- Use a food processor to finely chop the walnuts. Add to a shallow mixing bowl, then wipe out the bowl of the food processor.
- Finely mince the herbs in the food processor. Add to shallow mixing bowl and mix thoroughly.
- Place log of goat cheese in pecan-herb mixture, turning to press a thick layer on every side.
- When ready to plate, cut goat cheese into thin rounds (1/2 ounce per person). Place on top of arugula. Whisk pan juices together and drizzle over salad and chicken on each plate. Sprinkle with remaining pecan-herb mixture.
- 329 calories
- 20 g fat
- 4 g saturated fat
- 10 g monounsaturated fat
- 3 g polyunsaturated fat
- 0 g trans fat
- 105 g cholesterol
- 171 mg sodium
- 234 mg potassium
- 12 g carbohydrate
- 2 g fiber
- 9 g sugars
- 27 g protein
- 9 Weight Watchers Points Plus