Tasty figs perfectly compliment tangy chicken dish

Margarita chicken with fresh figs.
Margarita chicken with fresh figs.

IT'S FIG season again and grower John Picone assures me it's been a bumper year for the superb soft fruit.

John, whose orchard is in Tyagarah, says the dry weather recently has produced optimum growing conditions for the many varieties of figs he grows under netting.

The fruit, picked at optimum maturity the day before it's sold, is fully protected from bats, birds and insects and therefore no chemicals are used to control pests.

You won't find fresher unless you are lucky enough to have a fig tree in the back yard.

Nnow is the best time to buy figs; skin colours range from blue and yellow through to pink and pure black and just about every colour in between.

Figs are delicious eaten fresh but can also be used fresh or cooked in many recipes ranging from breakfast delights through to mains and desserts.

Try stuffing them with a soft blue-vein cheese or pureeing the fruit with a splash of olive oil and balsamic vinegar to make a fig coulis which is a superb accompaniment to pork or duck.

Today's recipe, margarita chicken with fresh figs, is prepared in a piquant marinade containing tequila but the alcohol cooks off in the baking process.

The soft, luscious flesh of the figs contrasts superbly with the tangy chicken.


Margarita chicken with fresh figs

Serves four



1/4 cup fresh lime juice

1/4 cup tequila

2 cloves garlic, peeled and minced

1 tspn raw sugar

1/2 cup olive oil

1/2 tspn dried chilli flakes OR 1 minced Birdseye chilli, seeds and membrane removed and discarded

4 free-range skinless chicken breast fillets

1/2 cup chicken stock, preferably homemade (see note below)

salt and pepper, to taste (see note below)

150g salad greens

fresh herbs, to garnish

4 fresh figs, quartered

1/2 bunch fresh coriander leaves

fresh lime wedges, to serve



Combine lime juice, tequila, garlic, sugar, olive oil and chilli in a glass or ceramic bowl.

Add chicken breasts, turn to coat.

Cover and refrigerate for at least one hour; chicken can be left overnight if preferred.

Preheat oven to 200°C.

Remove chicken from marinade; measure off half a cup of marinade and add to a baking dish along with the chicken stock.

Add chicken breasts to pan and bake, uncovered, for 15-20 minutes or until cooked through. Season to taste with salt and pepper.

Note: If you use boxed stock, omit any further salt.

Place washed and dried salad greens on four plates and decorate with fresh herbs.

Top each salad with a sliced chicken breast.

Garnish with coriander leaves and fresh figs. Serve with fresh lime wedges.


>> To read more lifestyle stories

Topics:  cooking easy eating food fruit lifestyle recipes

PM's cuts will leave local mums $12K worse off: MP

Pregnant women face massive cuts if changes get through Parliament

New place to get your burger fix...and a job

Burger Urge will open in Redbank Plains in 2017.

Popular restaurant announces new store in Ipswich

Local Partners

Workmates honour crash victim with tribute

UPDATE: Tanya Lyell is being remembered as a young mother dedicated to her family and work as the town she called home mourns its loss.

Community garden set for Palmwoods

Kay Nixon at the Palmwoods Community Gardens will be hosting a launch day and inviting the ecommunity to come along and sign up.

Parcel of land to supply sustainable gardening for community

Things to do this week

Dragon play Ipswich Civic Centre on Friday October 28

What's on in Ipswich

Ipswich unites in march for safe world for kids

The streets turn red in one of the previous Walk for Daniel events.

Bruce and Denise continue movement

Why this actress wasn't embarrassed by nude photo leak

Leslie Jones source Bang

'If you wanna see Leslie Jones naked, just ask,' she said

Festival blooms with Jacaranda trees

BLOOMING GOOD: Cr Paul Tully with the Goodna Jacarandas, in bloom ahead of the upcoming Jacaranda Festival.

This year's festival gets under way on Friday

Dad's Army comic genius Jim Perry dies

Jimmy Perry, the creator of Dad's Army.

Dad's Army series captured all that British people savour

Check out some fashions from the Coast festival

FASHION: Ocean Zen range.

Images from the Sunshine Coast Fashion Festival show what's hot

Things to do this week

Dragon play Ipswich Civic Centre on Friday October 28

What's on in Ipswich

Australian Survivor's magician Matt out of tricks

Australian Survivor contestant Matt Tarrant.

SHOW'S power couple looks unstoppable in race to the finish.

Hinterland horse stud passed in for $8.25 million

UNREAL: This Maleny estate is incredible.

12-bedroom hinterland horse stud still available

Hit songwriter's Noosa mansion on market

SPECIAL PLACE: The Cintamani estate is going to tender, marketed by Tom Offermann Real Estate.

Is this Queensland's best property?

Kiwi siblings snap up Dotcom mansion for $32.5m

The new toy company owners of the Coatesville mansion want replace any controversy with positivity and fun. Photo / Barfoot and Thompson

The trio paid $32.5 million for the property in June

New $200 million development will create 580 jobs

Cassie And Josh with baby Alfie and daughter Andee. They have bought at new Lennox Head development Epiq.

Majority of new positions will be given to Northern Rivers locals

Cherrabah's mega resort plans axed

PLANS for a massive development at Cherrabah have been scrapped.

What our mayor thinks of the new draft SEQPlan

The plan to use the innovative technology as part of the new Maroochydore CBD was cemented on site today when Mayor Mark Jamieson and Envac Asia Region president Chun Yong Ha formally signed the contract for the $20 million underground waste collection system.

New plan accommodates Sunshine Coast Council's vision for growth.