Chicken Thighs in Fig-Date Sauce
with Lemon Rice, Roasted Broccoli, Carrots & Onion
- Milk
Juicy pan-seared chicken thighs are finished with a rich, mustardy fig-date pan sauce that delivers sweet and savory depth. They’re served with bright lemon rice plus earthy roasted broccoli, carrots, and onion for a comforting yet fresh dinner.
Ingredients
1 unit
Red Onion
10 ounce
Chicken Thighs
2 tablespoon
Fry Seasoning
6 ounce
Carrot
1.5 ounce
Dates
8 ounce
Broccoli
2 unit
Chicken Stock Concentrate
1 unit
Lemon
1 unit
Fig Jam
2 unit
Scallions
2 teaspoon
Dijon Mustard
¾ cup
Jasmine Rice
Not included in your delivery
teaspoon (tsp)
Salt
5 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position and preheat oven to 425 degrees.
-
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
-
Keep covered off heat until ready to serve.
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While rice cooks, wash and dry produce.
-
Trim, peel, and cut carrots on a diagonal into ¼-inch pieces. Halve, peel, and cut onion into ¼-inch-thick wedges. Cut broccoli into bite-size pieces if necessary. Trim and thinly slice scallions, separating whites from greens. Remove any pits from dates if necessary; halve lengthwise, then cut into ¼-inch-thick pieces. Zest and quarter lemon.
-
Toss carrots, onion, and broccoli on a baking sheet with a large drizzle of oil, half the Fry Seasoning (you’ll use the rest in the next step), salt, and pepper.
-
Roast on top rack until veggies are tender, 15-20 minutes.
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While veggies roast, pat chicken* dry with paper towels; season all over with remaining Fry Seasoning, salt, and pepper.
-
Heat a large drizzle of oil in large pan over medium-high heat. Add chicken; cook until browned and cooked through, 5-6 minutes per side. TIP: Lower heat if chicken begins to brown too quickly.
-
Turn off heat; transfer chicken to a plate. Cover with foil to keep warm. Remove any burnt bits from pan if necessary (but leave any browned bits for flavor!).
- In a small bowl, combine jam, stock concentrates, mustard, and ½ cup water (¾ cup for 4 servings).
-
Heat a drizzle of oil in pan used for chicken over medium-high heat. Add scallion whites; cook, stirring, until softened, 1 minute.
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Stir in dates and jam mixture. Cook, scraping up any browned bits from bottom of pan, until thickened, 3-5 minutes.
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Turn off heat; stir in 2 TBSP butter (4 TBSP for 4) until melted. Add a squeeze of lemon juice. Taste and season with salt and pepper. TIP: If sauce seems too thick, stir in a splash of water.
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Fluff rice with a fork; stir in lemon zest. Season with salt and pepper.
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Divide rice, veggies, and chicken between plates. Top chicken with as much fig-date sauce as you like. Garnish with scallion greens. Serve with remaining lemon wedges and any remaining sauce on the side.
