Chicken With Lemon, Figs, And Olives

Oxmoor House
5 servings (serving size: 3 ounces cooked chicken and 2/3 cup rice)


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3/4 cup dry red wine
1/2 cup dried figs, quartered
1/3 cup chopped pitted kalamata olives
1/4 cup lemon juice
2 tablespoons capers, drained
3 tablespoons honey
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1 tablespoon olive oil
1 1/4 pounds skinless, boneless chicken thighs
1 (6.2-ounce) package long-grain and wild rice (such as Uncle Ben's)
5 lemon wedges (optional)


Combine first 11 ingredients; stir well, and set aside.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken, and cook 8 minutes, turning to brown all sides. Remove chicken from pan; keep warm.

Add wine mixture to pan; scrape pan to loosen browned bits. Bring to a boil; cook 5 minutes. Add chicken to pan; cover and cook 10 minutes or until chicken is done. Serve with rice. Garnish with lemon wedges, if desired.

Created date

March 2010

Nutritional Information

Calories 423
Fat 12.1 g
Satfat 2.3 g
Protein 27.2 g
Carbohydrate 53 g
Cholesterol 94 mg
Iron 3.3 mg
Sodium 1031 mg
Caloriesfromfat 25 %
Fiber 3.6 g
Calcium 82 mg