If chicken is regularly on the menu at your house, spruce it up with spiced fig sauce. The thing about chicken thighs is they’re not super fussy. In fact the best way to cook chicken thighs is to sear them and then leave them alone to cook in the oven in a spiced spiced fig sauce with California Golden Figs. This chicken thigh skillet is weeknight-quick and particularly good spooned over quinoa.
Skillet Chicken Thighs with Spiced Figs
- 4 skin-on bone-in chicken thighs
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 lemon sliced into paper-thin rounds
- 1 cup Blue Ribbon Orchard Choice or Sun-Maid California Golden Figs stemmed and halved
- 6 shallots peeled and thinly sliced
- 1 cup Spiced Not Ketchup
- Preheat the oven to 350°Sprinkle salt and pepper on both sides of the chicken thighs.
- Heat a large oven-proof skillet on the stove over medium-high heat. Put the chicken in the pan, skin-side down. Cook without moving them for 6 minutes, until some of the fat has rendered and the skin is golden brown when you lift a corner to peek at it.
- Remove the pan from the stove. Turn the chicken over so the skin side is up. Place one lemon slice atop each thigh. Scatter the remaining lemon slices, California Figs, and shallots around the chicken. Add the Spiced Fig Not Ketchup to the pan, pouring it around the chicken, not on top.
- Slide the skillet into the oven and bake for 45 minutes, until the chicken is cooked through. Serve immediately, giving each person one chicken thigh with a spoonful of the spiced fig mixture alongside or on top.