Fig-Glazed Rosemary Chicken Thighs
with Roasted Squash and Garlicky Broccoli- Sulphites
- Mustard
- Sesame
- Soy
- Tree nuts
- Wheat
- Egg
- Fish
- Milk
- May contain traces of allergens
- Sulphites
- Gluten
- Crustaceans
- Triticale
- Peanuts
Ingredients: Chicken thighs • Butternut squash • Broccoli • Fig spread (sugars (sugar, glucose, dried figs), water, modified corn starch, salt, pectin, citric acid, ascorbic acid, potassium sorbate, sodium benzoate) • Balsamic vinegar (sulphites) (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) • Rosemary • Garlic • Chili flakes.
Ingredients
270 g
Chicken Thighs
340 g
Butternut Squash, cubes
2 unit(s)
Garlic, cloves
1 unit(s)
Rosemary, sprig
227 g
Broccoli
1 tbsp
Balsamic Vinegar
(Contains: Sulphites May be present: Mustard, Sesame, Soy, Tree nuts, Wheat, Egg, Fish, Milk)
2 tbsp
Fig Spread
(May be present: Sesame, Soy, Fish, Egg, Mustard, Wheat, Sulphites, Gluten, Milk, Crustaceans, Tree nuts)
2 g
Chili Flakes
(May be present: Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Triticale, Wheat, Peanuts)
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Salt*
1 tsp
Pepper*
1 tbsp
Butter*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- To a parchment-lined baking sheet, add squash, 1/4 tsp (1/2 tsp) chili flakes and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the middle the of oven for 10-12 min, until slightly softened.
- Meanwhile, strip some rosemary leaves from stems, then finely chop 1 tsp (2 tsp).
- Peel, then mince or grate the garlic.
- Cut broccoli into bite-sized pieces.
- To a medium bowl, add broccoli, garlic and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
- To a small bowl, add fig spread, balsamic vinegar and 2 tbsp (4 tbsp) water. Whisk to combine. then set aside.
- When squash has roasted for 10 min, remove the baking sheet from the oven and flip.
- Add broccoli to the other side of the baking sheet.
- Return to the middle of the oven for 10-12 min, until broccoli is golden and squash is tender.
- Meanwhile, pat chicken dry with paper towels. Season with chopped rosemary, salt and pepper.
- Heat a large non-stick pan over medium-high. Add 1 tbsp (2 tbsp) oil.
- When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.)
- Cook 3-5 min per side, until golden and cooked through.**
- Remove the pan from heat. (For 4 servings, return all chicken pieces to the pan.)
- Pour in fig mixture and 1 tbsp (2 tbsp) butter.
- Stir, flipping chicken once, until butter has melted and glaze covers chicken, 1-2 min.
- Thinly slice chicken.
- Divide chicken, garlicky broccoli and squash between plates.
- Spoon any remaining sauce from the pan over the chicken.
If you've opted to get chicken thighs, cook in the same way the recipe instructs you to cook chicken breasts, omitting step to butterfly.
