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Khorak-e Anjir – Persian Chicken with Figs & Spinach
The meat brings strength, figs bring joy, and spinach brings freshness
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4 people
Ingredients
INGREDIENTS – KHORAK-E ANJIR
INGREDINETS FOR THE CHICKEN
- 500 g chicken breast cut into strips
INGREDIENTS FOR THE MARINADE
- 3 tbsp olive oil
- 1 lemon Juice and zest of
- 1 tbsp balsamic Cream
- 1 garlic clove pressed
- 1 sprig rosemary
- 1 tsp oregano
- salt, pepper
- 1 red onion sliced
INGREDIENTS FOR THE DISH
- 500 g marinated chicken
- 1 red onion sliced
- 1 sprig rosemary chopped
- 1 garlic clove pressed
- 4 fresh figs quartered
- 50 g butter
- salt, pepper
- 2 tbsp balsamic Cream
- 1 tsp Dijon mustard
- 1 sprig rosemary
- 1 lemon Juice and zest of
MORE INGREDIENTS BEFORE BAKING
- 150 g baby spinach
- 4 fresh figs quartered
- 1 tbsp honey
Instructions
INSTRUCTIONS – KHORAK-E ANJIR
MARINATE THE CHICKEN
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Mix all ingredients for the marinade.
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Let the chicken strips sit in the marinade for 2–3 hours.
PREHEAT THE OVEN
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Heat oven to 180°C (350°F) top and bottom heat.
SEAR THE CHICKEN
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Heat some oil in an ovenproof pan.
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Sear the marinated chicken without the rosemary, but with more sliced onion until lightly browned.
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Add 1 sprig of chopped rosemary, garlic, and 4 quartered figs.
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Cook briefly until the figs soften.
ADD BUTTER, BALSAMIC CREAM AND DIJON MUSTARD
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Add butter, salt and pepper.
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Stir in balsamic cream, Dijon mustard and combine.
FINAL FLAVORS
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Add the last sprig of rosemary and mix with lemon juice, and zest.
TOP WITH SPINACH AND FIGS
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Top with spinach and figs.
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Drizzle with honey.
BAKE
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Bake in the oven for 10–15 minutes until done.
Recipe Notes
Tip: Serve with rice, couscous, or fresh baguette.