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Watch Chef Robin Playing in the kitchen making this delicious recipe

Olive, Fig and Tangerine Chicken

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Main Course
Cuisine: American
Keyword: chicken, dinner, main dish, tangerine
Servings: 4 people
Author: Chef Robin

Ingredients

  • 2 cloves garlic
  • 3 tablespoons red onion
  • 2 tablespoons tangerine zest
  • 1 cup tangerine juice
  • 2 tablespoons honey
  • 1 tablespoon chopped fresh rosemary
  • 1/2 cup pitted Kalamata olives
  • 1/4 cup chicken broth
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup olive oil
  • 8 boneless, skinless chicken thighs
  • 1/2 cup black mission figs, chopped
  • 2 tangerines, cut into wedges

Instructions

  • Preheat oven to 400°F.
  • In a food processor blend the garlic, onion, tangerine zest and juice, honey, rosemary, and olives with broth and salt and pepper.
  • Marinate the chicken with the olive mixture and set chicken pieces in an oiled baking dish. Scatter with chopped figs and tangerine wedges, tucking them between the pieces of chicken.
  • Place chicken in oven and roast until completely cooked through, reaching an internal temperature of 165°F, about 40 minutes, until browned and caramelized. This can be served directly from the baking dish or transfer onto a serving platter, spooning juices over top of the chicken.

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A Taste of Ojai II Cookbook, Flavors of the Valley

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