Pete's Blood Orange & Fig chicken w/ Caramelized Onions & Olives
A super tasty, easy chicken recipe made with our Blood Orange Fused Olive Oil and Black Mission Fig Balsamic. The caramelized onions and Castelvetrano olives are a match made in heaven!
Click image below for the how-to video!
3-4 chicken breasts
1 medium onion, sliced thin
2 tbsp NOOC Blood Orange Olive Oil
2 tbsp NOOC Black Mission Fig Balsamic
1 tsp dried rosemary (or 1 tbsp fresh, chopped)
1 tsp dried thyme (or 1 tbsp fresh, chopped)
1 tsp ground coriander
1/2 c castelvetrano green olives
Sea salt & freshly ground pepper, to taste
2 tbsp water
PREHEAT oven to 325F
CARAMELIZE onions in 1 tbsp of the Blood Orange Olive Oil & a few shakes of salt over med heat in a large frying pan until nicely browned and soft - don't rush this step, it should take 25-30 mins, turn heat down a bit if they are browning too fast.
SEASON Chicken with herbs, salt & pepper. Move onions to the sides of the pan, add another tbsp of blood orange olive oil and increase heat to med/ high.
ADD chicken to pan and sear both sides until slightly browned (not cooked through, about 30 secs per side) and remove from pan
ADD the Fig Balsamic to the pan, reduce to medium heat and toss with the onions for about 1 minute.
PLACE chicken back in pan and turn a few times to evenly coat in onion/balsamic mixture. ADD olives and water to pan, COVER and bake for 15-20 mins (depending on thickness), until chicken is cooked through (180F). Remove from oven and let stand, covered for 5 mins. Top with the juices and bits from the pan and serve with rice and salad!