{"id":849,"date":"2019-09-06T17:22:01","date_gmt":"2019-09-06T22:22:01","guid":{"rendered":"http:\/\/jessicatijerina.com\/?p=849"},"modified":"2019-09-09T11:10:26","modified_gmt":"2019-09-09T16:10:26","slug":"moroccan-chicken-tagine-with-fig-and-rosemary-balsamic-glaze","status":"publish","type":"post","link":"https:\/\/jessicatijerina.com\/index.php\/2019\/09\/06\/moroccan-chicken-tagine-with-fig-and-rosemary-balsamic-glaze\/","title":{"rendered":"Moroccan Chicken Tagine with Fig and Rosemary Balsamic Glaze"},"content":{"rendered":"<h3><strong>Moroccan Chicken Tagine with Fig and Rosemary Balsamic Glaze<\/strong><\/h3>\n<p><em>*As seen on Twin Cities Live &#8211; September 9th, 2019*<\/em><\/p>\n<p><strong>Yield:\u00a0 <\/strong>4 Servings<\/p>\n<p><strong>Ingredients<\/strong><br \/>\n\u00bc cup unsalted butter, softened<br \/>\n2 cloves garlic, minced<br \/>\n2 sprigs fresh rosemary, de-stemmed and minced and 2 sprigs for garnish<br \/>\n1 teaspoon Kosher salt<br \/>\nFresh cracked black pepper<br \/>\n1 red onion, sliced into medallions<br \/>\n2.5 pounds chicken, I use bone-in leg quarters (2 pounds boneless thighs for a quicker cook)<br \/>\n1\/4 cup broth or water<br \/>\n6-8 fresh figs, de-stemmed and sliced, set aside for garnish<\/p>\n<p><strong>Glaze Ingredients<\/strong><br \/>\n\u00bd cup\u00a0balsamic glaze<br \/>\n\u00be cup\u00a0fig preserves<br \/>\n2 cloves garlic, minced<br \/>\n1 sprig fresh rosemary, de-stemmed and minced<br \/>\n1 teaspoon salt<br \/>\nFresh cracked black pepper<\/p>\n<p><strong>Method<\/strong><\/p>\n<ol>\n<li>Pre-heat oven to 425 degrees.<\/li>\n<li>In a bowl, mix butter 2 cloves garlic, 1 sprig rosemary, minced, 1 teaspoon salt and fresh cracked black pepper to taste.<\/li>\n<li>Heat a hot cast iron skillet (9-inch preferred for this recipe) and saute the onion until browned and set aside.<\/li>\n<li>Rub the butter mixture on the outside of the chicken pieces as well as the inside of the skin.<\/li>\n<li>Brown the chicken in the skillet and set aside.<\/li>\n<li>For the glaze, whisk together the balsamic glaze, fig preserves, garlic, rosemary, salt, and pepper.<\/li>\n<li>In a Moroccan Tagine, place the onion at the bottom, lay the chicken on top<\/li>\n<li>Brush the sauce on the chicken leaving a small amount for last minute drizzling.<\/li>\n<li>Lay 1-2 sprigs of rosemary over the top.<\/li>\n<li>Slowly pour broth or water into the tagine, but not over the chicken.<\/li>\n<li>Cook in the oven until chicken has reached an internal temperature of 165 degrees, about 25 minutes.<\/li>\n<li>Remove from the oven, let cool 5 minutes.<\/li>\n<li>Pour remaining sauce on top of the chicken.<\/li>\n<li>Garnish with fresh figs.<\/li>\n<\/ol>\n<p>Enjoy!<\/p>\n<p>&#8220;Whatever it is you are searching for, I hope you can eat it.&#8221; -Jessica Tijerina<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Moroccan Chicken Tagine with Fig and Rosemary Balsamic Glaze *As seen on Twin Cities Live &#8211; September 9th, 2019* Yield:\u00a0 4 Servings Ingredients \u00bc cup unsalted butter, softened 2 cloves garlic, minced 2 sprigs fresh rosemary, de-stemmed and minced and<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[537,539,536,528,529,530,540,538],"class_list":{"1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"hentry","6":"category-recipes","7":"tag-balsamic","8":"tag-balsamic-rosemary-chicken","9":"tag-fig","10":"tag-figs","11":"tag-fresh-figs","12":"tag-mission-figs","13":"tag-quick-chicken","14":"tag-rosemary"},"_links":{"self":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/849","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/comments?post=849"}],"version-history":[{"count":6,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/849\/revisions"}],"predecessor-version":[{"id":868,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/849\/revisions\/868"}],"wp:attachment":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/media?parent=849"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/categories?post=849"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/tags?post=849"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}