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Harvest Chicken with Blood Orange & Fig

Mediterranean flavors of rich, sweet figs and blood orange are combined with crunchy almonds and a hint of spice.


1 whole chicken, divided into 8 pieces, or 6 chicken thighs

¼ cup Savory Olive Blood Orange Olive Oil

2 sprigs of rosemary, thyme, and/or lavender

1 cup Black Mission dried figs

¾ cup Savory Olive Black Mission Fig Balsamic Vinegar

4 whole shallots, divided into bulbs, bulbs cut in half

2 celery stalks, cut into ½ inch pieces

4 tablespoons Savory Olive Arbequina Extra Virgin Olive Oil

Sea Salt

½ cup flour

1 ¼ cup chicken stock or broth

1 tablespoon honey

2 teaspoon chili powder

½ cup whole almonds

Blood Orange Olive Oil, to finish


In a Ziploc bag, marinate the chicken with the olive oil & 1 sprig herbs for 1 hour at room temperature. Meanwhile, soak the figs in the Fig Balsamic & prepare shallots & celery.

Prepare a heavy bottomed skillet on medium heat. Place flour in a shallow dish. Lightly dry the chicken with a paper towel & season with salt. Dredge in flour immediately before putting in the pan. Sear on all sides until golden. Do not overcrowd pan; each batch should start with a clean pan & new oil. Remove chicken & set aside. Reserve pan for next step.

Add in 1 tablespoon of fresh oil, cook the shallots & celery until golden. Return the chicken to the pan; pour the figs & balsamic around the chicken. Bring to a simmer, cook 2 minutes; add in the stock & remaining herb sprigs. Bring to a boil, reduce immediately to a simmer & cook for 45 minutes, covered at very low temperature.

When the chicken is cooked through, place on serving dish & keep warm. Skim any fat off the surface of the sauce. Bring to a boil & stir in the chili powder, almonds & honey; adjust seasoning as needed. Pour the sauce over the chicken, finish with a light drizzle of Blood Orange Olive Oil & serve.


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