Chicken with Olives and Figs
Lemon-Roasted Cauliflower
Wine Recommendation
Sutter Home Chardonnay
Ingredients
- 1 tsp ground coriander
- ⅛ tsp kosher salt
- ⅛ tsp ground cinnamon
- 1/16 tsp cayenne pepper
- 4 tsp olive oil, divided
- 1 lb bone in, skin on chicken thighs
- ¼ cup low sodium chicken broth
- 3 dried figs, chopped
- 2 Tbsp chopped pitted kalamata olives
- 2 Tbsp chopped fresh basil, divided
- 2 tsp lemon juice
Instructions
- Combine coriander, salt, cinnamon, cayenne, and 2 tsp oil; rub all over chicken. Refrigerate chicken, skin side up, 4 to 24 hours.
- Preheat oven to 400°F. Heat 2 tsp oil in an ovenproof skillet over medium-high heat.
- Add chicken to skillet, skin side down; cook 4 to 5 minutes or until golden brown.
- Place skillet in oven; bake 15 minutes.
- Turn chicken over, and stir in broth, figs, olives, 1 Tbsp basil, and lemon juice. Bake 15 to 20 minutes longer or until done. Sprinkle with 1 Tbsp basil.
Side Dish Ingredients
- 1 small head cauliflower, cut into florets
- 1½ Tbsp olive oil
- 1 tsp lemon juice
- 1 tsp lemon zest
- ¼ tsp kosher salt
- ¼ tsp pepper
Side Dish Instructions
- Preheat oven to 400°F. Toss together all ingredients on a rimmed baking sheet. Bake 20 minutes or until browned and tender, stirring once.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
332
|
120
|
452
|
| Fat (g) | 20 | 10 | 30 |
| Sat. Fat (g) | 4 | 2 | 6 |
| Protein (g) | 27 | 3 | 30 |
| Carb (g) | 10 | 7 | 17 |
| Fiber (g) | 2 | 3 | 5 |
| Sodium (mg) | 385 | 280 | 665 |
| T. Sugs (g) | 6 | 3 | 9 |
| A. Sugs (g) | 0 | 0 | 0 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
