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Seared Chicken Thighs in Fig Sauce

Seared Chicken Thighs in Fig Sauce

with Roasted Veggies

Custom recipe
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Fig-glazed chicken, golden sweet potatoes and tender broccoli bring a vibrant colour palette and hearty flavours to your plate tonight!

Tags:Quick
Allergens:Milk/Lait

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

280 g

Chicken Thighs

300 g

Yellow Potato

170 g

Sweet Potato

227 g

Broccoli, florets

4 tbsp

Fig Spread

1 tsp

Garlic Salt

Not included in your delivery

3 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)
Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories747 kcal
Fat39 g
Saturated Fat12 g
Carbohydrate73 g
Sugar13 g
Dietary Fiber8 g
Protein36 g
Cholesterol163 mg
Sodium1025 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.
Utensils
Utensilsarrow down iconarrow down icon
Measuring Spoons
Baking Sheet
Paper Towel
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut all potatoes into 1/2-inch pieces. Cut broccoli into bite-size pieces.

2

Add all potatoes, half the garlic salt and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with pepper, then toss to combine. Arrange potatoes in a single layer. Roast in the middle of the oven, stirring halfway through, until golden-brown and tender, 22-24 min.

3

Meanwhile, add broccoli and 1 tbsp oil (dbl for 4 ppl) to another unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the top of the oven until tender-crisp, 13-15 min.

4

Meanwhile, pat chicken dry with paper towels. Season both sides with pepper and remaining garlic salt.

5

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden-brown and cooked through, 4-6 min per side.** When chicken is almost cooked through, add fig spread and 2 tbsp butter (dbl for 4 ppl) to the pan. Using a spoon, baste chicken with fig sauce until sticky, 1-2 min.

6

Divide chicken, potatoes and broccoli between plates. Spoon any remaining fig sauce from the pan over chicken.