• 8 chicken thighs, boneless, skinless
  • ¼ cup olive oil
  • ¼ cup balsamic vinegar
  • ½ cup pure maple syrup
  • ¾ teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1 ½ tablespoons chopped, fresh rosemary
  • 16 dried figs, quartered
  • 4 cups hot cooked rice
  • 2 whole rosemary sprigs


1. Cut chicken into 1-inch cubes and place in large glass bowl.
2. Add oil, vinegar, maple syrup, salt, pepper, rosemary and figs; stir to coat chicken.
3. Place in refrigerator and marinate 20 minutes. Remove chicken and marinade to 9x11 baking dish and place in 350℉ oven for about 30 minutes or until chicken is fork tender.
4. Remove dish from oven and drain all juices into nonstick frypan. Place over medium heat and cook about 5 minutes until reduced to thick syrup consistency.
5. Pour mixture over chicken and figs, stirring to coat. Place rice on serving platter and top with chicken and figs. Garnish with rosemary sprigs.



Preparation Times

Sherry Aufmuth
Milford, NY
2003 Finalist