Fig and Olive Chicken
Indulge in a symphony of flavors with my favorite Fig and Olive Chicken dish! Perfectly tender chicken thighs are infused with the bright notes of fragrant orange zest. The addition of kalamata olives and dried figs brings a Mediterranean twist, while fresh rosemary adds an aromatic touch. Not only a feast for the taste buds, this dish also makes a stunning centerpiece for any dinner. Enjoy this culinary adventure that celebrates the vibrant ingredients of the season.
Ingredients
- 8 boneless, skinless chicken thighs
FOR THE MARINADE
- 2 cloves garlic, chopped
- 3 tablespoons chopped red onion
- 2 tablespoons orange zest and 1 cup orange juice
- 2 tablespoons honey
- 1 tablespoon chopped fresh rosemary
- ½ cup dried figs, stems removed
- ½ cup pitted kalamata olives
- ¼ cup chicken broth
- ¼ cup olive oil
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
FOR ASSEMBLY
- 4 dried figs, chopped in half
- 1 large orange, cut into wedges
Instructions
- Preheat oven to 400°F.
- To make the marinade: Blend together garlic, onion, orange zest and juice, honey, rosemary, figs and olives in a food processor or blender with broth, olive oil, salt and pepper.
- Marinate chicken with fig/olive mixture for at least an hour, then set chicken pieces in an oiled baking dish. Scatter with chopped figs and orange wedges, tucking them between the pieces of chicken.
- Place the baking dish with chicken on the top rack in the oven and roast until completely cooked through and browned and caramelized, about 40 minutes, tossing the chicken around about halfway through. This can be served directly from the baking dish or transferred onto a serving platter, spooning some of the juices over top of the chicken.
