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Curried Chicken Thighs With Dried Figs and Tomatoes

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“Just the thing for a cold night.”
1hr 12mins

Ingredients Nutrition


  1. In a small bowl, combine the cumin, thyme, 1/2 teaspoon salt, and black pepper.
  2. Sprinkle chicken with the spice mixture.
  3. Heat a large, deep skillet or wide saucepan over medium heat; add in the olive oil.
  4. Add in the chicken, a few pieces at a time; cook about 2 minutes per side or until lightly browned.
  5. As the chicken browns, transfer to a plate.
  6. Add the onions to the skillet; stir/saute for 5-8 minutes or until golden.
  7. Add in the garlic and curry powder; stir for 1 minute.
  8. Return the chicken and any accumulated juices to the skillet; scatter the squash, sweet potatoes, and figs over the chicken.
  9. Add in the tomatoes and clove.
  10. Lower heat to medium-low; cover and cook about 25-30 minutes or until the chicken and vegetables are tender.
  11. Uncover and simmer about 5 minutes or until the juices are slightly reduced.
  12. Taste and add salt/pepper if desired.
  13. Serve hot.

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