Olive, Fig, and Tangerine Chicken

Recipe Date: February 25, 2020
Serving Size: 4
Prep Time: 10 Minutes
Cook Time: 45 Minutes
Difficulty: Easy
Measurements: Imperial (US)

A stunning complement to our 2016 Syrah, John Sebastiano.


  • 2 cloves garlic
  • 3 tablespoons red onion
  • 2 tablespoons tangerine zest
  • 1 cup tangerine juice
  • 2 tablespoons honey
  • 1 tablespoon fresh chopped rosemary
  • ½ cup pitted Kalamata olives
  • ¼ cup chicken broth
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
  • ¼ cup olive oil
  • 8 boneless, skinless chicken thighs
  • ½ cup black mission figs, chopped
  • 2 tangerines, cut into wedges


Serves: 4

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. Serve with 2016 Syrah, John Sebastiano and enjoy!

By Chef Robin Goldstein, from her book, A Taste of Ojai: Flavors of the Valley. Photo by Andrea Russell.

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