Fig-Braised Chicken With Spiced Walnuts Recipe

Name: Fig-Braised Chicken With Spiced Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoon ghee or olive oil; 1/2 cup dried mission figs, diced; 1/2 cup dried cherries; 1/4 cup balsamic vinegar; 1 tablespoon Worcestershire sauce; 6 boneless, skinless chicken thighs; 2 tablespoons ghee or olive oil; 1 teaspoon sea salt; 1 cup; Chopped fresh flat-leaf parsley, for garnish; 1/2 cup walnuts; 1 tablespoon olive oil; 1/4 teaspoon sea salt; 1/4 teaspoon paprika

Servings: persons

2 tablespoon ghee or olive oil
1/2 cup dried mission figs, diced
1/2 cup dried cherries
1/4 cup balsamic vinegar
1 tablespoon Worcestershire sauce
6 boneless, skinless chicken thighs
2 tablespoons ghee or olive oil
1 teaspoon sea salt
1 cup
Chopped fresh flat-leaf parsley, for garnish
1/2 cup walnuts
1 tablespoon olive oil
1/4 teaspoon sea salt
1/4 teaspoon paprika

1
In a cast-iron skillet or saute pan over medium-high heat, add 1 tablespoon ghee or oil along with the figs and cherries and saute for 2 minutes. Add the balsamic vinegar and Worcestershire sauce and simmer to reduce by one third, about 3 minutes. Remove from the heat.
2
Transfer the marinade to a bowl and place in the freezer to cool for about 10 minutes.
3
In the same bowl or a resealable zip-top bag, combine the chicken and marinade. Mix thoroughly to coat the chicken evenly, cover if using a bowl, and refrigerate for at least 2 hours, or up to 24 hours.
4
When you are ready to eat, preheat the oven to 400u00b0F.
5
Transfer the chicken from the marinade to a plate. Reserve the marinade.
6
Heat the remaining 1 tablespoon ghee or oil in an oven-safe cast-iron skillet or saute pan over medium-high heat. Season the chicken thighs with the sea salt and cook the chicken in the hot ghee or oil until browned, about 3 minutes per side. Add the reserved marinade and bone broth and bring to a simmer. Reduce the liquid by half, about 10 minutes, turning the chicken periodically to ensure even cooking.
7
On a baking sheet or in an oven-safe saute pan, toss the walnuts with the olive oil, sea salt, and paprika. Spread out in an even layer and toast in the oven for about 10 minutes.
8
Transfer the skillet or pan with the chicken to the oven and cook for 10 minutes. Remove from the oven and let sit for 10 minutes. Serve the chicken, garnished with toasted walnuts and chopped fresh parsley.

533

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 tablespoon ghee or olive oil, 1/2 cup dried mission figs, diced, 1/2 cup dried cherries, 1/4 cup balsamic vinegar, and more.

Yes, Fig-Braised Chicken With Spiced Walnuts 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!

Fig-Braised Chicken With Spiced Walnuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions