Curried Chicken Thighs With Dried Figs And Tomatoes Recipe

Name: Curried Chicken Thighs With Dried Figs And Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons ground cumin; 1 teaspoon dried thyme; kosher salt, to taste; fresh ground black pepper, to taste; 8 boneless skinless chicken thighs; 2 tablespoons extra virgin olive oil; 2 cups chopped onions; 2 garlic cloves, minced; 2 1/2 teaspoons Madras curry powder; 1 1/2 cups cubed winter squash (kabocha, butternut, or other deep orange squash); 1 1/2 cups cubed peeled sweet potatoes; 8 ounces dried calimyrna figs or 8 ounces black mission figs, stems trimmed; 1 (28 ounce) can diced tomatoes in tomato puree; 1 whole clove

Servings: persons

2 teaspoons ground cumin
1 teaspoon dried thyme
kosher salt, to taste
fresh ground black pepper, to taste
8 boneless skinless chicken thighs
2 tablespoons extra virgin olive oil
2 cups chopped onions
2 garlic cloves, minced
2 1/2 teaspoons Madras curry powder
1 1/2 cups cubed winter squash (kabocha, butternut, or other deep orange squash)
1 1/2 cups cubed peeled sweet potatoes
8 ounces dried calimyrna figs or 8 ounces black mission figs, stems trimmed
1 (28 ounce) can diced tomatoes in tomato puree
1 whole clove

1
In a small bowl, combine the cumin, thyme, 1/2 teaspoon salt, and black pepper.
2
Sprinkle chicken with the spice mixture.
3
Heat a large, deep skillet or wide saucepan over medium heat; add in the olive oil.
4
Add in the chicken, a few pieces at a time; cook about 2 minutes per side or until lightly browned.
5
As the chicken browns, transfer to a plate.
6
Add the onions to the skillet; stir/saute for 5-8 minutes or until golden.
7
Add in the garlic and curry powder; stir for 1 minute.
8
Return the chicken and any accumulated juices to the skillet; scatter the squash, sweet potatoes, and figs over the chicken.
9
Add in the tomatoes and clove.
10
Lower heat to medium-low; cover and cook about 25-30 minutes or until the chicken and vegetables are tender.
11
Uncover and simmer about 5 minutes or until the juices are slightly reduced.
12
Taste and add salt/pepper if desired.
13
Serve hot.

635

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 teaspoons ground cumin, 1 teaspoon dried thyme, kosher salt, to taste, fresh ground black pepper, to taste, and more.

Yes, Curried Chicken Thighs With Dried Figs And Tomatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Chicken Thighs With Dried Figs And Tomatoes

How did you like this recipe?

Frequently Asked Questions