It's Fig season, meaning it's one of my favorite times of the year in the food calender...we love figs in our household, we love fig jam, fig salads, fig candles and my favorite scent is fig...what is a girl to do except find some new fig recipes...
:: Chicken salad with spiced figs and buffalo mozzarella ::
4 x 200gr chicken breast fillets (skin on)
1 tbs olive oil
2 buffalo mozzarella balls or 6 bocconcini
torn into bite sized pieces
4 prosciutto slices, torn
2 cups rocket leaves
Spiced figs:
1 cup (220gr)caster sugar
1 1/2 cups (375ml) dry red wine
1/2 cup (125ml) balsamic vinegar
1 cinnamon quill
6 cardamon pods
6 peppercorns
2 star anise
2cm piece ginger, thinly sliced
4 lemon slices
8 fresh figs
For the figs, place all ingredients (except figs) in a saucepan over medium-high heat.
Simmer for 10mins then add the figs and simmer for a further 3 mins or until figs soften slightly.
Remove figs with a slotted spoon and set aside.Return pan to heat and simmer liquid for 4-5 mins until reduced to 1 cup.
Remove from heat, return figs to pan, then allow to cool.(The figs can be made up to 2 days in advance
Cook your chicken on a griddle pan till cooked and golden
Remove figs from syrup and halve.
Slice the chicken into strips.
Arranged chicken, figs, mozzarella, prosciutto and rocket on a serving platter.
Drizzle with some of the fig syrup then season and serve.