A fig balsamic vinegar for warm chicken and spinach salad
This recipe comes from the Mercury news
posted Aug 9. 2006
A fig balsamic vinegar for Warm chicken and spinach salad peccadillo with raisins and olives Serves 4
Making the fig balsamic vinegar:
1/2 pound dried black figs
2 cups water
1/2 vanilla bean, split
1 1/4 Cups aged balsamic vinegar, or more as needed
1 orange, quartered (leave the peel on)
1/4 cup raw honey
For the chicken:
2 tablespoons fig balsamic vinegar or balsamic vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
4 boneless, skinless chicken breast halves (5 to 6 ounces each)
For the salad:
1/2 cup fig balsamic vinegar (may substitute 1/2 cup balsamic vinegar and 1/2 teaspoon honey)
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 large bunch spinach, stemmed
1 cup large green olives, pitted and halved
1/2 cup seedless raisins or dried currants
1/2 cup thinly sliced red onion
1 cup halved cherry or grape tomatoes
1 red bell pepper, roasted and coarsely chopped, optional (see Note)
Fig balsamic vinegar: In large, heavy-bottomed pan over medium to medium-low heat, place figs, water and vanilla bean. When bubbles just begin to break the surface, reduce heat to low and cook about 1 hour, until mixture becomes syrupy. Add the balsamic vinegar, orange and honey and increase heat to medium to medium-high. When mixture just starts to boil, turn off heat and let stand. When cool, pour into a large glass bowl, cover and refrigerate 2 to 3 days.
Strain mixture through colander into stainless steel or glass container, discarding orange pieces and vanilla bean and reserving figs, if desired, for other uses. If liquid seems sweet, add a couple of tablespoons of balsamic vinegar.
For the chicken: In re-sealable plastic food storage bag, combine 2 tablespoons fig balsamic vinegar, 2 tablespoons oil, salt and chicken. Press out as much air as possible, seal bag and knead gently to coat chicken. Refrigerate several hours or overnight.
To cook the chicken, preheat gas grill to medium or prepare charcoal grill for direct-heat cooking. Oil grate. Grill chicken until cooked through, about 5 minutes per side. (Alternatively, cook chicken in skillet.) Set aside.
For the salad: In small bowl, combine 1/2 cup fig balsamic vinegar, 2 tablespoons oil and salt and pepper to taste. Set aside.
In large bowl, combine spinach, olives, raisins or currants, onion, tomatoes and roasted red bell pepper, if desired, and mix. Cut chicken into thin strips or chunks and add to salad along with any accumulated cooking juices. Add dressing and toss to coat lightly. Serve immediately.
Note: To roast pepper, char it over flame of gas cooktop or under broiler. Let pepper blister and char on one side, then rotate it until most of skin is charred. Place charred pepper in bowl, cover with plastic wrap and let sit 15 minutes. Remove and discard charred skin, stem and seeds.
fig balsamic
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