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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

Ingredients

2 pounds chicken thighs, bone in and skin on

2 tablespoon Dish off the Block Ragin’ Cajun Spice Blend

 

Stuffing:

1, 7ounce jar The Jelly Queens Sassy Apple Fig Jam

6 ounce dried apples, rough chopped

6 ounce dried mission figs

2 tablespoon honey

1 cup white wine

6 tablespoon butter

2 tablespoon olive oil

 

Glaze:

1, 7ounce jar The Jelly Queens Sassy Apple Fig Jam

⅓ cup The Jelly Queens Six Pepper Jelly

2 tablespoon honey

½ cup pine nuts

 

Rice:

1 cup brown Basmati rice

1 ¾ cup water

2 tablespoon butter

1 teaspoon salt

2 Tb. Olive oil

1 small onion chopped

1 medium fennel bulb, chopped

3 large garlic cloves, chopped

1 tablespoon honey

½ teaspoon salt

½ teaspoon black pepper

1 tablespoon Sambuca liqueur

½ cup fresh chopped parsley

6 Fresh figs, cut into wedges

2 Granny Smith apples, julienned

Rice wine vinegar

Canola oil

Instructions

Trim chicken thighs of any excess fat and rub all over with the Cajun Seasoning.  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.

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 tablespoon 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 tablespoon 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 tablespoon butter and 1 teaspoon salt until all water is absorbed.

In a large skillet heat 2 tablespoon 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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