4.5
2 ratings

Chicken Masala With Figs and Golden Raisins

A savory one-pan dish

This chicken masala with figs and golden raisins is the perfect comfort dish for a cozy night at home. Everything gets cooked in one pan, which makes cleanup so much easier.

Recipe courtesy of Little Chef Big Appetite.

4
Servings
390
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3/4 Cups dried figs
  • 1/4 Cup golden raisins
  • 1 Teaspoon ground cumin
  • 1 Teaspoon ground coriander
  • 4 whole cloves (or 1/4 teaspoon ground)
  • 1/2 Teaspoon red pepper flakes
  • 1/4 Teaspoon ground cardamom
  • 3 - 4 large clove garlic, minced
  • 1 Tablespoon ginger, minced
  • 3 Tablespoons canola oil
  • 1.5 Pounds boneless skinless chicken thighs, trimmed, cut into 1-inch pieces
  • 1 cinnamon stick
  • 1.5 onions, chopped
  • 3/4 Teaspoons salt
  • 1 Cup unsalted diced tomatoes
  • 1.5 Tablespoons tomato paste, diluted in 1/2-cup low-sodium chicken stocks
  • Fresh cilantro, chopped (for serving)

Directions

Combine the dried figs and raisins in a medium bowl with 2 cups of hot water. Soak for 2 hours. (Or soak in a bowl of cold water overnight.)

In a small bowl, combine the cumin, coriander, cloves, red pepper flakes, cardamom, garlic and ginger. Add 1/4 cup water, and stir to make a paste. Set aside.

Heat a large sauté pan over medium heat. Add 2 tablespoons of oil. Add half the chicken and brown on all sides for 4-5 minutes. Do not cook completely. Remove from pan and onto a plate or bowl, set aside. Add the remaining chicken and repeat, adding to the bowl once browned.

Add the remaining tablespoon of oil to the pan and add the cinnamon stick. Add onions and salt, and sauté until onions begin to soften, 3 minutes. Add the spice mixture and stir. Add the chicken back to the pan, then add the figs, raisins and their soaking liquid. Stir. Next, add the diced tomatoes and diluted tomato paste.

Cover and simmer until chicken is cooked through, about 20 minutes. At the 10 minute mark, remove the cover from the pan and allow the liquid to reduce for the remainder of the cooking time. Serve hot with couscous and sprinkle each dish with fresh cilantro.

Nutritional Facts

Total Fat
18g
28%
Sugar
13g
N/A
Saturated Fat
3g
14%
Cholesterol
160mg
53%
Protein
36g
71%
Carbs
22g
7%
Vitamin A
31µg
3%
Vitamin B12
1µg
43%
Vitamin B6
1mg
78%
Vitamin C
14mg
15%
Vitamin D
2IU
11%
Vitamin E
3mg
18%
Vitamin K
16µg
14%
Calcium
82mg
8%
Fiber
4g
16%
Folate (food)
23µg
N/A
Folate equivalent (total)
23µg
6%
Iron
3mg
15%
Magnesium
64mg
15%
Monounsaturated
9g
N/A
Niacin (B3)
10mg
65%
Phosphorus
368mg
53%
Polyunsaturated
5g
N/A
Potassium
780mg
17%
Riboflavin (B2)
0.4mg
32.5%
Sodium
674mg
28%
Thiamin (B1)
0.5mg
45.7%
Zinc
3mg
28%