Grilled chicken with fresh fig salsa (Pollo a la brasa con salsita de higos) from The New Spanish Table: 300 Recipes of Spain in All Its Glory (page 288) by Anya Von Bremzen

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Notes about this recipe

  • L.Nightshade on August 13, 2015

    The salsita is made by tossing together thin wedges of fresh figs, sliced red onion, sherry (I used fino, drier than the medium dry called for), sherry vinegar, and olive oil. It sits aside while the chicken cooks. Right before serving toasted slivered almonds and fresh mint are added. Boneless breasts (ours were skinless, skin-on is also an option) are brushed with a paste made of garlic, rosemary, salt, pepper, and olive oil, then grilled. Ours grilled on a wood fire of deadfall madrona. The paste added flavor, and also seemed to keep the chicken nice and moist, even without skin. The chicken is sliced and served with the fig salsita. This salsita elevates the plain old chicken breast to something pretty special. Easy enough for any weeknight, nice enough for guests. http://beta.chowhound.com/post/august-2015-cotm-spanish-table-kitchen-spain-seafood-poultry-1020811?commentId=9683139#9683139

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