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These juicy roasted chicken thighs are flavored with sweet fig jam, oranges, and Dijon mustard.
6 to 8 chicken thighs
kosher salt, to taste
black pepper, to taste
1 tablespoon Gefen Extra-Virgin Olive Oil
1 cup fig preserves, room temperature
1 teaspoon Dijon mustard (see note below)
1/2 teaspoon garlic powder
1/2 teaspoon Gefen Onion Powder
3 oranges, Cara Cara preferred
fresh parsley, to garnish
Heat a cast-iron skillet over medium-high heat. Preheat oven to 400 degrees Fahrenheit.
Season chicken with salt and pepper. Add oil to pan and brown chicken, five to seven minutes per side.
Meanwhile, in a bowl, combine jam, mustard, garlic powder, onion powder, and the juice of one orange.
Coat chicken with jam mixture. Slice remaining two oranges and scatter slices around the chicken. Roast (in the cast-iron skillet) 20 to 25 minutes.
Spoon any sauce collected at the bottom of the skillet back over the chicken. Garnish with parsley and serve.
Sponsored by Tuscanini
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