Seared Chicken and Figs With Olives
30 min4 servings
Pan-seared chicken thighs with a warm compote of browned figs, green olives, and lemon pan sauce.
| prepPat chicken thighs dry | |||
| 680 g boneless, skinless chicken thighs | Marinate chicken with garlic, lemon zest, oil & oregano | Sear chicken medium-high, 8 min per side until cooked through | Deglaze pan, pour sauce & fig mixture over chicken |
| Salt | |||
| Black pepper | |||
| 1 garlic clove | |||
| 1 lemon, zested | |||
| 15 ml extra virgin olive oil (for marinade) | |||
| 1 teaspoon dried oregano | |||
| 15 ml extra virgin olive oil (for pan) | Sear figs in oil 2 min per side until browned | Transfer figs to bowl, toss with olives, lemon juice & red pepper | |
| 225 g ripe figs, halved or quartered if large | |||
| 10 pitted green olives, halved | |||
| Crushed red pepper | |||
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