Seared Chicken Thighs in Fig Sauce
with Roasted Green Beans
Fig-glazed chicken, golden potatoes and tender-crisp green beans bring a vibrant colour palette and hearty flavours to your plate tonight!
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
7 g
Yellow Potato
170 g
Green Beans
4 tbsp
Fig Spread
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
Not included in your delivery
2 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces.Trim green beans.
Add potatoes, half the Zesty Garlic Spice Blend and 1 tbsp (2 tbsp) oil to an unlined baking sheet.Season with pepper, then toss to combine. Arrange potatoes in a single layer. Roast in the middle of the oven, stirring halfway through, until golden-brown and tender, 22-24 min.
Meanwhile, pat chicken dry with paper towels. Cover each chicken thigh with plastic wrap. Using a mallet, rolling pin or heavy-bottomed pan, carefully pound each chicken thigh until 1/2-inch thick. Season both sides with pepper and remaining Zesty Garlic Spice Blend.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook until golden-brown, 2-3 min per side. Transfer chicken to a parchment-lined baking sheet.Bake in the top of the oven until cooked through, 10-12 min.**
Heat the same pan over medium. When hot, add green beans and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until water evaporates, 4-5 min. Add 1 tbsp (2 tbsp) butter. Cook, stirring often, until butter melts and green beans are tender-crisp, 1 min. Season with salt and pepper, to taste.
Spoon fig spread over cooked chicken. Cover with foil and let chicken rest, 1-2 min. Divide chicken, potatoes and green beans between plates.
