Ingredients
Units
Scale
For the Chicken:
- 12 - 14 bone in chicken thighs
- 1 1/2 cups flour - seasoned with salt and fresh ground black pepper
- Olive oil for drizzling
- Dredge the chicken thighs in the seasoned flour and place in a baking pan.
- Drizzle each thigh with olive oil
For the Fig and Apricot Sauce:
- 1 1/2 cups of mixed dried figs and dried apricots - sliced
- 5 cloves of garlic - chopped
- 1 medium sized red onion - sliced
- 2 pints of grape tomatoes - halved
- 1 fresh bunch of cilantro - stems removed and chopped
- 3 bunches of fresh scallions - chopped
- 1 tsp. of salt
- 1/2 tsp. fresh ground black pepper
- 1 tsp. dried oregano
- 1/4 cup of honey
- 1/4 cup of balsamic vinegar
- 3 tbs. olive oil
Instructions
For the Chicken:
- Preheat Oven 375 degrees F.
- Bake 30 – 35 minutes.
- Lower Oven temperature to 300 degrees F.
- Remove from oven and spoon the sauce over each thigh.
- Place back in the oven for 12 – 15 minutes.
- Remove from oven and serve along with the Fig and Apricot Sauce. (See recipe below)
For the Fig and Apricot Sauce:
- Heat a large cast iron frying pan with the olive oil. Place the halved tomatoes, sliced onion, sliced figs and apricots, and garlic in the pan.
- Sauté 20 – 25 minutes tossing as it simmers gently.
- Turn heat off. Add the chopped cilantro and scallions and toss.
- Combine the honey and balsamic vinegar and stir into the sauce.
- Serve over the baked chicken thighs.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 2
