Fig and Apricot Chicken

Sweet, savory, and packed with rich Mediterranean flavors, Fig and Apricot Chicken is a one-skillet masterpiece that transforms simple chicken thighs into a gourmet delight. This recipe combines tender, golden-seared chicken with a luscious sauce made from dried figs, apricots, honey, and balsamic vinegar, creating an irresistible balance of sweetness and tanginess. Infused with warming cinnamon, fragrant rosemary, and garlic, the dish offers a rustic yet elegant appeal perfect for weeknight dinners or special gatherings. Garnish with slivered almonds and fresh parsley for a burst of texture and color, and serve with your favorite grains or vegetables to complete this mouthwatering, 30-minute meal. Perfect for lovers of Mediterranean cuisine, this dish is a showstopper in both flavor and presentation.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 6 pieces boneless, skinless chicken thighs
• 8 pieces dried figs
• 8 pieces dried apricots
• 1 cup chicken stock
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1 tablespoon balsamic vinegar
• 3 pieces garlic cloves, minced
• 1 teaspoon fresh rosemary, chopped
• 0.5 teaspoon ground cinnamon
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons slivered almonds (optional, for garnish)
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Place the dried figs and apricots in a small bowl. Add warm water and let them soak for 10 minutes to soften. Drain and chop them into quarters.

Step 2

Season the chicken thighs on both sides with salt and black pepper.

Step 3

Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken thighs and sear them for 3-4 minutes per side until golden brown. Remove the chicken from the skillet and set it aside.

Step 4

In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant.

Step 5

Add the chicken stock, honey, balsamic vinegar, chopped figs, and apricots to the skillet. Stir well to combine.

Step 6

Sprinkle in the rosemary, ground cinnamon, and an additional pinch of salt and pepper. Stir again to incorporate the spices.

Step 7

Return the chicken thighs to the skillet, nestling them into the sauce. Reduce the heat to low, cover the skillet, and let the chicken simmer for 20 minutes, flipping once halfway through to ensure cooking is even.

Step 8

After 20 minutes, uncover the skillet and let the sauce cook for an additional 5 minutes to thicken slightly. Stir occasionally to prevent sticking.

Step 9

Remove the skillet from the heat. Taste the sauce and adjust the seasoning with additional salt or pepper if needed.

Step 10

Serve the chicken on a platter or individual plates, spooning the fig and apricot sauce generously over the top. Garnish with slivered almonds and chopped parsley if desired.

Nutrition Facts

Serving size	1208.5 grams (1208.5g)

Amount per serving	% Daily Value*
Calories	2185

Total Fat 105.60g	135%
Saturated Fat 22.90g	115%
Polyunsaturated Fat 2.70g
Cholesterol 771mg	257%
Sodium 3035mg	132%
Total Carbohydrate 131.50g	48%
Dietary Fiber 16.30g	58%
Total Sugars 97.70g
Protein 177.20g	354%

Vitamin D 42IU	210%
Calcium 326mg	25%
Iron 12mg	68%
Potassium 2787mg	59%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.5%

Protein: 32.4%

Carbs: 24.1%