GRILLED CHICKEN
WITH FIG CHUTNEY
HANDS-ON 15 MIN TOTAL 1 HR, 20 MIN
SERVES 6 SUBMITTED BY EMILY PASTER
NEW RECIPE GO ONLINE TO RATE & REVIEW
A sweet-and-sour fig chutney elevates
plain grilled chicken breasts for a nicer-
than-usual family dinner or even a holiday
celebration. Any leftover chutney makes
a great addition to a cheese board or a
sandwich. Thanks to all the vinegar in it,
this chutney will keep awhile in the fridge,
helping you extend fig season just a smidge.
3 Tbsp. olive oil
2 red onions, thinly sliced (4 cups)
1 ½ cups packed brown sugar
¾ cup balsamic vinegar
¾ cup red wine vinegar
Zest and juice of 1 lemon
1 (3-inch) cinnamon stick
1 sprig fresh rosemary
1 (1-inch) piece fresh ginger,
peeled and grated
1 tsp. ground cinnamon
½ tsp. dry mustard
½ tsp. ground coriander
½ tsp. ground allspice
¼ tsp. ground cloves
¼ tsp. ground nutmeg
½ tsp. salt
½ tsp. freshly ground black pepper
12 Brown Turkey figs, quartered
6 (6-oz.) boneless, skinless
chicken breasts
2 oz. crumbled goat cheese
Basil leaves, for garnish- Heat oil in a large straight-sided skillet
over medium-high heat. Add red onions and
sauté until softened, about 5 minutes. Stir
in brown sugar, vinegars, lemon zest and
juice, cinnamon stick, rosemary sprig, ginger,
ground cinnamon, mustard, coriander,
allspice, cloves, and nutmeg. Bring to a boil
over medium-high heat; reduce heat to
medium and simmer until onions are tender
and liquid is reduced by half, about
30 minutes. Season with ¼ tsp. each salt
and pepper. Add figs; simmer over medium-
high heat until figs break down and sauce
is very thick, about 20 minutes. Discard
cinnamon stick and rosemary sprig. - Preheat an outdoor grill to medium
heat (325°F to 375°F) and lightly oil
grate. Sprinkle chicken with remaining
¼ tsp. each salt and pepper. Grill 15 to
18 minutes, turning once, until an instant-
read thermometer inserted into thickest
parts registers 165°F. - Arrange chicken on a platter. Spoon
⅓ cup chutney on each breast. Top with
goat cheese and garnish with basil. Cover
and chill remaining chutney up to 2 weeks.
armagazine.com/grilled-chicken-
with-fig-chutney
HEALTHY GLUTEN-FREE
PER SERVING: 464 CAL; 12G FAT (3G SAT); 41G PRO;
45G CARB (3G FIBER, 33G SUGARS); 262MG SODIUM
FIG SMOOTHIES
HANDS-ON 10 MIN TOTAL 10 MIN
SERVES 2 SUBMITTED BY SAM NEMATI
(^) 25 REVIEWS
Figs have a notoriously short shelf life.
They’re also high in fiber, calcium, and
potassium. So a smoothie is a smart way to
use ripe-but-going-south-fast figs, not to
mention those bananas from your freezer.
2 frozen bananas, chopped
7 ripe figs (any type), halved
½ cup plain Greek yogurt
½ cup orange juice
1 Tbsp. flax seeds or flaxseed meal
1 Tbsp. honey
2 tsp. vanilla extract
¾ tsp. cinnamon
2 orange slices, for garnish
Blend bananas, 6 figs, the yogurt, orange
juice, flax seeds, honey, vanilla, and
cinnamon in a blender until smooth. Divide
between two 10-oz. glasses. Sprinkle each
with additional cinnamon and garnish with
a fig half and an orange slice.
armagazine.com/fig-smoothies
QUICK VEGETARIAN GLUTEN-FREE
PER 1-CUP SERVING: 357 CAL; 3G FAT (1G SAT); 9G PRO;
75G CARB (9G FIBER, 42G SUGARS); 21MG SODIUM
Arrange fig halves, cut sides up, on a
foil-lined baking sheet. Sprinkle each
with ½ tsp. Demerara sugar. Melt and
caramelize the sugar with a kitchen
torch. Alternately, broil figs on a rack
3 to 4 inches from broiler until sugar
melts and caramelizes, about 2 minutes.
Arrange figs on a serving platter around
a ball of Burrata cheese. Drizzle cheese
with extra-virgin olive oil, sprinkle
with sea salt and black pepper, and
garnish with thinly sliced fresh basil.
BURR-WHAT-AH?
Burrata is a fresh
mozzarella ball that’s
filled with cream and
soft curds. When
it’s sliced open, the
goodness inside spills
out. You can usually
find it near the tubs of
fresh mozzarella.For an easy, no-grillfig appetizerIn Season