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Meat
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour
Diets
This recipe is delicious. There’s a sweetness from the honey and caramelized leeks and figs, but a tartness from the balsamic vinegar and pomegranate juice. It’s a fun dish that looks pretty too!
6 to 8 chicken thighs
kosher salt
black pepper
1 red onion, sliced
1 leek, sliced (see note on inspecting for insects)
5 figs, sliced into quarters
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
1/4 cup Gefen Honey
1/4 cup Tuscanini Balsamic Vinegar
1/4 cup Tuscanini Pomegranate Juice
1/2 teaspoon kosher salt
1/2 teaspoon pepper
pomegranate seeds
fresh parsley
2 to 3 fresh figs, sliced
Preheat oven to 375 degrees Fahrenheit. Spray a 9×13 pan with nonstick spray.
In a large pan on the stove, heat one to two tablespoons of oil over high heat. Sprinkle salt and pepper on the chicken and pan sear the chicken until starts to brown and crisp on each side- about two to three minutes.
Remove the chicken from the pan on the stove and transfer to the prepared 9×13 pan.
Add the sliced red onions and leeks and lower the flame to medium-low. Sauté until soft, then add the figs. Let everything cook on low until it begins to caramelize- about 10 to 15 minutes. Stir about every five minutes or so.
Add the garlic, balsamic vinegar, honey, pomegranate juice, salt and pepper. Allow to simmer for five to 10 minutes until thickens and becomes syrupy.
Pour over the chicken and cook uncovered at 375 degrees Fahrenheit for 40 minutes.
Remove from oven and garnish with pomegranate seeds, fresh fig slices, and parsley just before serving.
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