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Cranberry Fig-Stuffed Chicken Thighs
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Cranberry Fig-Stuffed Chicken Thighs

Cranberry Fig-Stuffed Chicken Thighs

with Walnut-Dusted Broccoli

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!

Quick Prep
Tree nuts

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

Preparation Time30 minutes


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

(Contains Milk)

56 g

Onion, chopped

28 g

Walnuts, chopped

(Contains Tree nuts)

Not included in your delivery

2 tbsp


(Contains Milk)

3 tbsp

Unsalted Butter*

(Contains Milk)

½ tbsp


¼ tsp


0.13 tsp



Nutrition Values

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.


Paper Towel
Small Bowl
Large Pot
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Aluminum Foil
Potato Masher


Prep chicken

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.

Cook potatoes

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.

Cook chicken

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.**

Toast walnuts

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.

Cook broccoli  and finish mash

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.

Finish and serve

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.

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