Seared Chicken and Figs With Olives
Step 1 Pat chicken thighs dry and place in a medium bowl.
Ingredients · Servings 4
- 1 ½ pounds boneless, skinless chicken thighs (about 4 to 6 pieces)
- Salt and black pepper
- 1 garlic clove
- 1 lemon
- 2 tablespoons extra virgin olive oil, divided
- 1 teaspoon dried oregano
- 8 ounces ripe figs (about 7), halved or quartered if large
- 10 pitted green olives, such as Castelvetrano, halved (about 1 ½ ounces)
- Crushed red pepper
Method · 30 min
- Pat chicken thighs dry and place in a medium bowl. Season generously with salt and black pepper. Grate the garlic and zest the lemon into the bowl, then add 1 tablespoon of olive oil and the oregano. Turn the chicken until coated evenly in the marinade. (This step can be done up to 2 days ahead, and the bowl covered and refrigerated.)
- Heat the remaining tablespoon of oil in a large pan over medium heat. Add the figs and cook, undisturbed, until browned, about 2 minutes—then flip and cook the other side until browned and softened, 1 to 2 minutes more. Transfer to a small bowl and juice half the zested lemon over the figs. Add the olives, sprinkle with salt and a pinch of red pepper, then stir to combine.
- Without washing the pan, increase the heat to medium-high and add the chicken in a single layer. Cook until deeply browned on the bottom, about 8 minutes, then flip and continue to cook until browned on the other side and chicken is cooked through, about 5 minutes more. Transfer to a platter.
- Reduce the heat to low and squeeze the remaining half lemon into the hot pan and stir, scraping up the browned bits from the bottom. Add a splash or two of water as needed just to fully deglaze the pan. Pour the pan juices into the fig mixture, stir gently to combine, then pour all of the fig mixture over the chicken before serving.
- Step 1 Pat chicken thighs dry and place in a medium bowl. Season generously with salt and black pepper. Grate the garlic and zest the lemon into the bowl, then add 1 tablespoon of olive oil and the oregano. Turn the chicken until coated evenly in the marinade. (This step can be done up to 2 days ahead, and the bowl covered and refrigerated.)
- Step 2 Heat the remaining tablespoon of oil in a large pan over medium heat. Add the figs and cook, undisturbed, until browned, about 2 minutes—then flip and cook the other side until browned and softened, 1 to 2 minutes more. Transfer to a small bowl and juice half the zested lemon over the figs. Add the olives, sprinkle with salt and a pinch of red pepper, then stir to combine.
- Step 3 Without washing the pan, increase the heat to medium-high and add the chicken in a single layer. Cook until deeply browned on the bottom, about 8 minutes, then flip and continue to cook until browned on the other side and chicken is cooked through, about 5 minutes more. Transfer to a platter.
- Step 4 Reduce the heat to low and squeeze the remaining half lemon into the hot pan and stir, scraping up the browned bits from the bottom. Add a splash or two of water as needed just to fully deglaze the pan. Pour the pan juices into the fig mixture, stir gently to combine, then pour all of the fig mixture over the chicken before serving.
This recipe looks amazing! Question: if I cannot locate fresh figs, will dried work?
I applied the olives and oregano from this recipe with the simpler sheet pan approach of Melissa Clark's Roasted Chicken with Figs, and it was fantastic. Very easy and yet elegant.
Smart recipe, simple and tasty. Will go with a full lb of figs and more olives next time. Made with couscous simmered with onions. Perfect for a quick meal on a hot night. Prep is NOT 5 min, this recipe took 45 from start to finish.
Is there a way to prepare a version of this dish in the oven simply on a sheet pan?
