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Seared Chicken Thighs in Fig Sauce
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Seared Chicken Thighs in Fig Sauce

Seared Chicken Thighs in Fig Sauce

with Roasted Green Beans

Fig-glazed chicken, golden potatoes and tender-crisp green beans 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.

Preparation Time30 minutes


serving amount

280 g

Chicken Thighs

7 g

Yellow Potato

170 g

Green Beans

4 tbsp

Fig Spread

1 tbsp

Zesty Garlic Blend

(Contains Sulphites)

Not included in your delivery

2 tbsp


0.06 tsp


0.13 tsp


1 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories580 kcal
Fat26 g
Saturated Fat7 g
Carbohydrate60 g
Sugar11 g
Dietary Fiber6 g
Protein33 g
Cholesterol147 mg
Sodium490 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.


Measuring Spoons
Baking Sheet
Paper Towel
Large Non-Stick Pan
Aluminum Foil



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

Roast potatoes

Add potatoes, half the Zesty Garlic Spice Blend and 1 tbsp (2 tbsp) oil 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.

Prep chicken

Meanwhile, pat chicken dry with paper towels. Cover each chicken thigh with plastic wrap. Using a mallet, rolling pin or heavy-bottomed pan, carefully pound each chicken thigh until 1/2-inch thick. Season both sides with pepper and remaining Zesty Garlic Spice Blend.

Cook chicken

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook until golden-brown, 2-3 min per side. Transfer chicken to a parchment-lined baking sheet.Bake in the top of the oven until cooked through, 10-12 min.**

Cook green beans

Heat the same pan over medium. When hot, add green beans and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until water evaporates, 4-5 min. Add 1 tbsp (2 tbsp) butter. Cook, stirring often, until butter melts and green beans are tender-crisp, 1 min. Season with salt and pepper, to taste.

Finish and serve

Spoon fig spread over cooked chicken. Cover with foil and let chicken rest, 1-2 min. Divide chicken, potatoes and green beans between plates.

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