Cranberry Fig-Stuffed Chicken Thighs
with Walnut-Dusted Broccoli
Sweet, sticky figgy goodness all wrapped up in juicy and tender chicken breasts, with a cloud of creamy mashed potato and nutty, buttery broccoli to go alongside. It's the classy weeknight dinner you've been waiting for!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Chicken Thighs
4 tbsp
Fig Spread
¼ cup
Dried Cranberries
227 g
Broccoli, florets
360 g
Yellow Potato
3 tbsp
Sour Cream
(Contains Milk)
56 g
Onion, chopped
28 g
Walnuts, chopped
(Contains Tree nuts)
Not included in your delivery
2 tbsp
Milk*
(Contains Milk)
3 tbsp
Unsalted Butter*
(Contains Milk)
½ tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425°F. Wash and dry all produce. Pat chicken dry with paper towels. Carefully slice into the centre of each chicken thigh, parallel to cutting board, leaving 1-inch intact on the other end. Open up chicken like a book and season with salt and pepper. Add fig spread and cranberries to a small bowl. Mash together with a fork to combine. Spread cranberry-fig filling over each thigh, then fold closed. Set aside.
Cut potatoes into 1/2-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl).Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.
Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until golden, 2-3 min per side. Remove the pan from heat. Transfer chicken to a foil-lined baking sheet. Bake in the middle of the oven until cooked through, 12-14 min.**
Meanwhile, finely chop walnuts. Heat the same pan over medium-high. When hot, add walnuts to the dry pan. Toast, stirring often, until golden, 2-3 min. (TIP: Keep your eye on them so they don't burn!) Transfer walnuts to a plate and set aside.
Cut broccoli into bite-sized pieces. Using the same pan, reduce heat to medium. Add 2 tbsp butter (dbl for 4 ppl), then broccoli, onions and 1 tbsp water (dbl for 4 ppl). Cover and cook, stirring occasionally, until tender, 5-6 min. Meanwhile, drain and return potatoes to the same pot, off heat. Roughly mash sour cream, 2 tbsp milk and 1 tbsp butter (dbl both for 4 ppl) into potatoes until smooth. Season with salt and pepper, to taste.
Add walnuts to the pan with broccoli. Season with salt and pepper, then stir to combine.Divide stuffed chicken, mashed potatoes and broccoli between plates. Drizzle any juices from the baking sheet over chicken.
