Recipe: Chicken thighs with apricots and figs

Serves 4-6 as a main course.


I first cooked this during one of my courses. I was with a lovely group in a farmhouse in Tuscany and we improvised for a session. We used chicken pieces on the bone, which worked beautifully. Chicken thighs are tasty and juicy and a great alternative to chicken breast, which can be dry. For chicken on the bone, follow the same recipe as below, but add 15-20 minutes to the cooking time.

Time: 45 minutes.
Serves 4-6 as a main course.


● 4-5 tbsp of extra-virgin olive oil
● 1 finely sliced onion
● 2 garlic cloves, crushed
● ½ tsp grated fresh or ground ginger
● ¼ tsp turmeric
● 6-8 boneless and skinless chicken thighs
● 8 dried figs
● 8 dried apricots
● 100 ml Marsala wine/sweet dessert wine
● 200 ml hot water
● 2 tbsp flaked almonds (optional)
● 1 tbsp freshly chopped parsley


● Remove any excess fat from the chicken thighs, rinse and pat dry.
● Warm the oil in a large non-stick frying pan. Add the onion and cook over a low heat for 5 minutes. Add the garlic, ginger, turmeric, half the apricots and figs and season. Stir well, add the chicken thighs and leave to golden at medium-high heat for a couple of minutes on both sides.
● TIP: For best results, use a non-stick frying pan. The chicken won't stick and tear and you will need less oil for cooking.
● Once the chicken thighs have turned golden, add a little more salt and pepper and the hot water. Reduce the heat to medium-low, cover with a lid and cook for 12-15 minutes, turning occasionally.
● Remove the lid, add the Marsala wine and the remaining apricots and figs. Stir and cook uncovered for another 10-15 minutes on medium-low heat.
● Transfer to a warmed platter and sprinkle with almond flakes and parsley.
● Serve hot with rice or couscous.

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