Fig and Apricot Chicken
Sweet, savory, and packed with rich Mediterranean flavors, Fig and Apricot Chicken is a one-skillet masterpiece that transforms simple chicken thighs into a gourmet delight. This recipe combines tender, golden-seared chicken with a luscious sauce made from dried figs, apricots, honey, and balsamic vinegar, creating an irresistible balance of sweetness and tanginess. Infused with warming cinnamon, fragrant rosemary, and garlic, the dish offers a rustic yet elegant appeal perfect for weeknight dinners or special gatherings. Garnish with slivered almonds and fresh parsley for a burst of texture and color, and serve with your favorite grains or vegetables to complete this mouthwatering, 30-minute meal. Perfect for lovers of Mediterranean cuisine, this dish is a showstopper in both flavor and presentation.
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 8 pieces dried figs
- 8 pieces dried apricots
- 1 cup chicken stock
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 3 pieces garlic cloves, minced
- 1 teaspoon fresh rosemary, chopped
- 0.5 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons slivered almonds (optional, for garnish)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Place the dried figs and apricots in a small bowl. Add warm water and let them soak for 10 minutes to soften. Drain and chop them into quarters.
Season the chicken thighs on both sides with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken thighs and sear them for 3-4 minutes per side until golden brown. Remove the chicken from the skillet and set it aside.
In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant.
Add the chicken stock, honey, balsamic vinegar, chopped figs, and apricots to the skillet. Stir well to combine.
Sprinkle in the rosemary, ground cinnamon, and an additional pinch of salt and pepper. Stir again to incorporate the spices.
Return the chicken thighs to the skillet, nestling them into the sauce. Reduce the heat to low, cover the skillet, and let the chicken simmer for 20 minutes, flipping once halfway through to ensure cooking is even.
After 20 minutes, uncover the skillet and let the sauce cook for an additional 5 minutes to thicken slightly. Stir occasionally to prevent sticking.
Remove the skillet from the heat. Taste the sauce and adjust the seasoning with additional salt or pepper if needed.
Serve the chicken on a platter or individual plates, spooning the fig and apricot sauce generously over the top. Garnish with slivered almonds and chopped parsley if desired.
Nutrition Facts
Calories |
2185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.6 g | 135% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 3035 mg | 132% | |
| Total Carbohydrate | 131.5 g | 48% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 97.7 g | ||
| Protein | 177.2 g | 354% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 326 mg | 25% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2787 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
