Chicken cooked with figs and pine nuts

Julia’s Kitchen, a Wimbledon-based family catering business, shares this dish it serves as part of its Eastern Mediterranean sharing menu, perfect for everything from large sit-down events to small gatherings of friends and family.

4 skinless and boneless chicken thighs
1 large onion – chopped
1 stick of celery – chopped
2 courgettes
Handful of dried figs – cut into small pieces
Handful of pine nuts
1 tsp chilli flakes
1 tsp ground cinnamon
2 tsp Ras El Hanout
2 cloves garlic – crushed
1 tsp rose harissa
3/4 ltr chicken stock
Olive oil
Handful of pomegranate seeds
Bunch of chopped coriander
Fresh chillies – chopped
Greek yogurt


• Cut courgette into cm pieces, toss in 1 tbsp olive oil and roast until slightly caramelised. 20 – 30 minutes at 200 C (180 for fan oven).
• Meanwhile, fry the onion and celery until soft. Remove from the pan, turn up the heat and add the chicken thighs. Once browned, return onion and celery to pan and add the chilli, figs, pine nuts, cinnamon, ras el hanout, garlic, harissa and chicken stock. Bring to simmering point and cook for about an hour until the sauce is reduced. Add more water if necessary. Add the roasted courgettes and gently stir through.
• Transfer to a large serving platter or bowl, sprinkle with the pomegranate and coriander.
• Put the yogurt into a small bowl and swirl through a little Harrisa. Serve with the yogurt and some fresh chopped chillies.
• Goes well with jewelled couscous and a refreshing salad of sweet pickled cucumber.

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