Chicken recipe with figs, apricots and Italian black olives

Dec. 27, 2017

This Chicken recipe with figs, apricots and Italian black olives is a healthy recipe that the whole family will enjoy.

Makes 6 Servings


  • 3 pounds boneless skinless chicken thighs
  • 6 large garlic cloves
  • 2 tablespoons dried thyme
  • 1 teaspoons sea salt
  • ½ cup red wine vinegar
  • ¼ cup olive oil
  • 2 tablespoons green peppercorns
  • 1 cup Italian black olives, such as bella di cerignola
  • 3 cups dried apricots
  • 2 cups dried figs, chopped
  • 1 cup marsala wine


  1. One day before serving, combine all ingredients, except the wine, and marinate overnight.
  2. Remove from fridge 1 hour before cooking. Preheat oven to 350°F.
  3. Arrange chicken in a single layer on a large baking pan. Spoon over marinade and add wine. Cover with foil and bake 20 minutes.
  4. Remove foil and bake 30-40 minutes until juices run clear.

Nutrition Information per serving:

Calories: 509kcal, Fat: 18.6g, Cholesterol: 170.1mg, Sodium: 393.7mg, Total Carbohydrates: 16.7g, Fiber: 9.2g, Sugar: 11.7g, Protein: 59.4g

About the author

UCHealth is an innovative, nonprofit health system that delivers the highest quality medical care with an excellent patient experience. With 24,000 employees, UCHealth includes 12 acute-care full-service hospitals and hundreds of physicians across Colorado, southern Wyoming and western Nebraska. With University of Colorado Hospital on the Anschutz Medical Campus as its academic anchor and the only adult academic medical center in the region, UCHealth pushes the boundaries of medicine, providing advanced treatments and clinical trials and improving health through innovation.