Curried Chicken Thighs With Dried Figs And Tomatoes

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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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.

That's it — enjoy your meal!