Seared Chicken and Figs With Olives
Recipe by Cybelle Tondu | Total time: 30 minutes Hot, seared, jammy figs form the foundation of a tart and spicy pan sauce in this quick chicken stovetop dinner. Briny green olives round out the Mediterranean-inspired flavors and balance the sweetness of the fruit. Be careful to lower the heat if the marinated chicken thighs begin to scorch so that the concentrated bits left in the pan can be transformed into a flavorful pan sauce with minimal effort. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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