Go Fresh Recipes

Rosemary Fig Chicken with Kale & Sweet Potato

13 Dec

Rosemary Fig Chicken

with Kale & Sweet Potato Jumble

Share an unforgettable at-home date night with this sure-to-impress recipe. Fig jam, cooked down with rosemary and butter, makes a rich, sweet sauce that perfectly complements juicy, seared-then-roasted chicken. Pair that with earthy roasted sweet potatoes, red onion, and sautéed kale for a hearty and colorful plate; a sweet and fail-proof dinner to tantalize your date’s tastebuds.

Total Time

Prep Time

Difficulty

35 minutes

10 minutes

Easy

Tags: Seasona • Calorie Smart • Carb Smart

Allergens: Milk 

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
netherlands
Quick view
netherlands

Lettuce Kale

KD 1.500
500g
netherlands
Quick view
netherlands

Rosemary

KD 0.425
100g
Sold out egypt
Quick view
Sold out egypt

Sweet Potato

KD 1.300
1 kg

Utensils

  • Paper Towel
  • Large Bowl
  • Plastic Wrap
  • Small pot
  • Large Pan
  • Aluminum Foil

Instructions

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Dice sweet potato into ½-inch pieces. Halve, peel, and cut onion into ½-inch-thick wedges. Remove and discard any large stems from kale; chop into bite-size pieces. Strip rosemary leaves from stems; finely chop leaves until you have ½ tsp (1 tsp for 4).
1

• Toss sweet potato and onion on one side of a baking sheet with a large drizzle of oil, salt, and pepper. (For 4 servings, spread veggies out across entire sheet.) TIP: For easy cleanup, line sheet with aluminum foil first. • Roast on top rack for 10 minutes (you’ll add the chicken then).

2

• Meanwhile, pat chicken dry with paper towels; season with garlic powder, salt, and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook, turning occasionally, until browned, 4-8 minutes. Turn off heat; transfer to a plate. Wipe out pan. • Once veggies have roasted 10 minutes, carefully transfer chicken to opposite side of sheet. (For 4 servings, leave veggies roasting; add chicken to a second sheet and roast on middle rack.) • Roast until chicken is cooked through and veggies are browned and tender, 10-12 minutes more. (TIP: If chicken is done before veggies, remove from sheet and continue roasting veggies.) Transfer chicken to a cutting board to rest.

Swap in chicken for beef; cook until browned and cooked through, 3-5 minutes per side (no need to roast!).

3

• While chicken and veggies roast, heat a drizzle of oil in a second large pan over medium heat. Add kale, 2 TBSP water, and a pinch of salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. Turn off heat (you’ll finish the kale in Step 6).

4

• Heat a drizzle of oil in pan used for chicken over medium-high heat. Add chopped rosemary and cook until fragrant, 30 seconds. Reduce heat to medium; stir in jam, stock concentrate, and ¼ cup water (1⁄3 cup for 4 servings). Cook, stirring occasionally, until thickened, 3-4 minutes. • Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) until combined. Season with salt and pepper. TIP: If sauce seems too thick, add a splash of water.

Use pan used for chicken here.

5
• Transfer roasted sweet potato and onion to pan with kale; toss to combine. Return to medium heat until warmed through, 1-2 minutes. Taste and season with salt and pepper.
6

• Thinly slice chicken crosswise. • Divide veggies between plates; top with chicken. Spoon sauce over chicken and serve.

Chicken is fully cooked when internal temperature reaches 165°.

7

Leave a Reply