CAJUN SPICE RUBBED CHICKEN THIGHS STUFFED WITH DRIED FRUIT IN A SASSY APPLE FIG AND SIX PEPPER JELLY GLAZE OVER FENNEL JASMINE RICE WITH FIG AND APPLE SLAW

CAJUN SPICE RUBBED CHICKEN THIGHS STUFFED WITH DRIED FRUIT IN A SASSY APPLE FIG AND SIX PEPPER JELLY GLAZE OVER FENNEL JASMINE RICE WITH FIG AND APPLE SLAW

 

2 lbs. chicken thighs, bone in and skin on

 

Stuffing:

1, 7oz. jar The Jelly Queens Sassy Apple Fig Jam

6 oz. dried apples, rough chopped

6 oz. dried mission figs

2 Tbs. honey

1 cup white wine

 

Cajun spice rub:

1/4 cup salt

2 Tbs. cayenne pepper

2 Tbs. paprika

1 1/2 Tbs. onion powder

1 Tbs. freshly ground black pepper

1 Tbs. freshly ground white pepper

1 Tbs. garlic powder

2 tsp. dried basil

1 tsp. cinnamon

1 tsp. chili powder

1/4 tsp. dried thyme

1/8 tsp. ground cloves

 

6 Tbs. butter

2 Tbs. olive oil

 

Glaze:

1, 7oz. jar The Jelly Queens Sassy Apple Fig Jam

1/3 cup The Jelly Queens Six Pepper Jelly

2 Tbs. honey

1/2 cup pine nuts

 

Rice:

1 cup brown Basmati rice

1 ¾ cup water

2 Tbs. butter

1 tsp. salt

 

2 Tb. Olive oil

1 small onion chopped

1 medium fennel bulb, chopped

3 large garlic cloves, chopped

1 Tbs. honey

½ tsp. salt

½ tsp. black pepper

1 Tbs. Sambuca liqueur

½ cup fresh chopped parsley

 

6 Fresh figs, cut into wedges

2 Granny Smith apples, julienned

Rice wine vinegar

Canola oil

 

Trim chicken thighs of any excess fat and set aside.

 

In a medium non-stick sauce pan, combine the stuffing ingredients over medium heat and let cook down for about 10 minutes until the liquid is absorb and the dried fruit is soft.  Set aside to cool.

 

Mix all of the spices for the rub in a large jar and shake to combine.

 

When the stuffing is cool enough to handle, gently make a pocket in each chicken thigh between the skin and the meat without completely detaching the skin.  Fill the pocket with a mound of stuffing.  Secure the open edge with a toothpick to keep stuffing in during cooking.  Repeat for all of the thighs. 

 

Liberally rub the outside of the thighs, top and bottom with the spice rub.

 

In a large cast iron skillet, heat 2 Tbs. of the butter and the olive oil over medium high heat until butter starts to lightly brown and pan is very hot.  Place the thighs, skin-side down in the pan and sear for about 5 minutes until the skin is browned and crispy.  Flip over and cook for 3 minutes more on the other side. 

 

In the meantime, heat over to 400 degrees and place the remaining 4 Tbs. of butter in a 9” x 13” pan and place the pan in oven to melt butter.  Remove pan from oven when the butter is bubbling and place the chicken thighs, skin side up in the pan.  Place back in the oven and cook for 20-30 minutes until the chicken is almost cooked through.  Remove from oven.

 

In a small sauce pan, combine the glaze ingredients and cook until melted and smooth.  Brush the thighs liberally with the glaze and return to over for 5-8 minutes until glaze is bubbly and chicken is cooked through.  Remove from oven and  tent with foil until ready to plate.

 

Cook rice in water with 2 Tbs. butter and 1 tsp. salt until all water is absorbed.

 

In a large skillet heat 2 Tbs. olive oil over medium heat and add onions, fennel, and garlic.  Sauté until the onions and fennel are translucent, fragrant, begin to lightly brown.  Add the honey, salt, pepper, and Sambuca and cooking for 5 minutes until liquid evaporates.  Add the rice and parsley and cook for another 5 minutes until mixed well and flavors are combined.

 

Serve one chicken thigh over a bed of rice garnished with fresh fig and apple slaw (still working on this part of the recipe)

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Chicken

Gluten-free

© 2018 by PAMELA GELSOMINI, LLC