Spice-Rubbed Half Chicken
with Roasted Figs, Caramelized Onion, and Green Beans
Floral honey and salty chicken stock balance each other out to create a sweet yet savory sauce over cinnamon and coriander-rubbed chicken. Fresh figs are transformed into a soft, jammy side after a quick roast in the oven. They’re perfect alongside crisp-tender green beans and roasted onions.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Half Chicken
unit
Fresh Figs
1 unit
Red Onion
6 ounce
Green Beans
2 unit
Scallions
2 tablespoon
Honey
½ cup
Basmati Rice
1 teaspoon
Coriander
1 teaspoon
Cinnamon
1 unit
Veggie Stock Concentrate
Not included in your delivery
1 tablespoon
Olive Oil
Nutrition Values
Utensils
Instructions
Preheat oven to 425 degrees. In a small pot, bring 1 cup water and a large pinch of salt to a boil. Place the chicken on lightly oiled, rimmed baking sheet and pat dry with paper towels. If you do not have a rimmed baking sheet, a baking dish will do! Rub the chicken on all sides with salt, pepper, coriander, and cinnamon. Place in the oven for 30-35 minutes, until golden brown and juices run clear when pierced with a knife.
Meanwhile, add the rice to the boiling water. Reduce to a simmer and cook covered for 15-20 minutes, until tender. Thinly slice the scallions, keeping the greens and whites separate. Halve, peel, and slice the onion into ½-inch wedges. Quarter the figs.
With 10 minutes to go on the chicken, take it out of the oven and add the figs and the onions to baking sheet along with 1 teaspoon olive oil and a pinch of salt and pepper. Place the baking sheet back in the oven until the chicken is cooked through and the onions and figs have caramelized.
Heat 1 teaspoon oil in a large pan over medium-high heat. Add the green beans and cook, tossing, until tender for 6-7 minutes. Season with salt and pepper. Set aside and cover to keep warm.
Heat another 1 teaspoon oil in the same pan over medium-high heat. Add the scallion whites to the pan and cook, tossing, for 2-3 minutes, until softened. Add the stock concentrate, honey, and 1 cup water to the pan. Bring to a boil and reduce until thickened, about 3-4 minutes.
When the chicken is ready, remove from the oven and let rest for 5 minutes.
Serve the chicken atop the rice, with the roasted onions, figs, and green beans on the side. Pour the pan-sauce over the plate, garnish with scallion greens and enjoy!
