I tried figs for the first time this year. To be more specific, I bought them with the intention of creating this recipe. I had no idea if I would like figs, but they looked tasty and pretty, and I like trying new things!
I am happy to report that I liked figs a lot. I wasn’t sure how to eat them at first. I used my friend Google and learned that the skins are edible, so all I had to do was pull of the stems and enjoy. And enjoy I did.
The figs I bought were semi-sweet in flavor. If you’ve never had one, the texture reminded me of a kiwi; soft fruit studded with itty bitty seeds (but the seeds in the fig were less noticeable than in a kiwi, I thought).
I love to learn the nutritional profiles of different types of produce. Figs are full of fiber, antioxidants (cancer-fighting), and despite having naturally-containing fruit sugar, they were actually found to regulate blood sugar levels and reduce a diabetic’s need for insulin!
And get this,
“Data reported in a study published in the Archives of Ophthalmology indicates that eating 3 or more servings of fruit (meaning figs) per day may lower your risk of age-related macular degeneration (ARMD), the primary cause of vision loss in older adults, by 36%, compared to persons who consume less than 1.5 servings of fruit daily.”
This is a perfect example of using food as medicine. By eating a diverse diet of real, whole foods, we can regulate our levels of the necessary macro- and micronutrients to prevent health issues, as in this case, vision loss.
Plus, it’s always nice to eat “in season,” when we can. I believe since food grows during certain times, those seasons are when we are meant to eat it. I don’t follow this strictly, but I try to incorporate seasonal foods as much as possible!
This recipe was a hit with my family. I always have them test out recipes first and I encourage critiques. But they had nothing to say about this one!
Have you tried figs before? What do you think of them? Would you use them in a savory recipe like this one? Share your thoughts below!
Crispy Drumsticks with Balsamic Fig Sauce
SERVES 4
Ingredients
8 chicken drumsticks
1 TBSP olive oil, plus 2 TBSP
2 tsp sea salt, plus 1/2 tsp
2 tsp garlic powder
1 yellow onion
1 lb figs
3/4 cup balsamic vinegar
1 TBSP chopped chives
Instructions
- Preheat oven to 375°F.
- Place drumsticks in a baking dish, drizzle with 1 TBSP olive oil and season with 2 tsp sea salt and garlic powder. Bake for 1 hour and 20 minutes, or until your preferred crispiness.
- Slice the onion and halve the figs, removing the stems. When the drumsticks are cooking for the last 15-20 minutes, add the onion and 2 TBSP of olive oil to a saucepan on medium heat. Let the onions cook until they start to become translucent and wilted.
- Add the figs, balsamic vinegar, and 1/2 tsp sea salt. Turn the heat to medium-high so that the liquid bubbles becomes thicker. Stir a couple of times over a five-minute period. Chop the chives while the sauce is reducing.
- When the chicken is done, spoon the contents of the fig sauce over the drumsticks
