Seared Chicken Thighs in Fig Sauce
with Roasted Veggies
Fig-glazed chicken, golden sweet potatoes and tender broccoli bring a vibrant colour palette and hearty flavours to your plate tonight!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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*
(Contains Milk)
Nutrition Values
Utensils
Instructions
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.
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.
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.
Meanwhile, pat chicken dry with paper towels. Season both sides with pepper and remaining garlic salt.
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.
Divide chicken, potatoes and broccoli between plates. Spoon any remaining fig sauce from the pan over chicken.
