HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCranberry Fig Stuffed Chicken Thighs
Cranberry Fig-Stuffed Chicken Thighs

Cranberry Fig-Stuffed Chicken Thighs

with Walnut-Dusted Broccoli

Custom recipe
Read more

Sweet, sticky figgy goodness all wrapped up in juicy and tender chicken breasts, with a cloud of creamy mashed potato and nutty, buttery broccoli to go alongside. It's the classy weeknight dinner you've been waiting for!

Tags:Quick Prep
Allergens:MilkTree nuts

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

280 g

Chicken Thighs

4 tbsp

Fig Spread

¼ cup

Dried Cranberries

227 g

Broccoli, florets

360 g

Yellow Potato

3 tbsp

Sour Cream


56 g

Onion, chopped

28 g

Walnuts, chopped

(ContainsTree nuts)

Not included in your delivery

2 tbsp



3 tbsp

Unsalted Butter*


½ tbsp


¼ tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories760 kcal
Fat40 g
Saturated Fat16 g
Carbohydrate68 g
Sugar20 g
Dietary Fiber8 g
Protein39 g
Cholesterol180 mg
Sodium530 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Paper Towel
Small Bowl
Large Pot
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Aluminum Foil
Potato Masher
Instructionsarrow up iconarrow up icon
download icondownload icon

Before starting, preheat the oven to 425°F. Wash and dry all produce. Pat chicken dry with paper towels. Carefully slice into the centre of each chicken thigh, parallel to cutting board, leaving 1-inch intact on the other end. Open up chicken like a book and season with salt and pepper. Add fig spread and cranberries to a small bowl. Mash together with a fork to combine. Spread cranberry-fig filling over each thigh, then fold closed. Set aside.


Cut potatoes into 1/2-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl).Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.


Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until golden, 2-3 min per side. Remove the pan from heat. Transfer chicken to a foil-lined baking sheet. Bake in the middle of the oven until cooked through, 12-14 min.**


Meanwhile, finely chop walnuts. Heat the same pan over medium-high. When hot, add walnuts to the dry pan. Toast, stirring often, until golden, 2-3 min. (TIP: Keep your eye on them so they don't burn!) Transfer walnuts to a plate and set aside.


Cut broccoli into bite-sized pieces. Using the same pan, reduce heat to medium. Add 2 tbsp butter (dbl for 4 ppl), then broccoli, onions and 1 tbsp water (dbl for 4 ppl). Cover and cook, stirring occasionally, until tender, 5-6 min. Meanwhile, drain and return potatoes to the same pot, off heat. Roughly mash sour cream, 2 tbsp milk and 1 tbsp butter (dbl both for 4 ppl) into potatoes until smooth. Season with salt and pepper, to taste.


Add walnuts to the pan with broccoli. Season with salt and pepper, then stir to combine.Divide stuffed chicken, mashed potatoes and broccoli between plates. Drizzle any juices from the baking sheet over chicken.