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Chicken in Sticky Fig Sauce

Chicken in Sticky Fig Sauce

with Cheesy Roast Potatoes and Steam-Fried Greens
Anushka Magan
Anushka MaganUpdated on June 19, 2026
Get 50% off your first box & free treats for 2 months!
Get 50% off your first box & free treats for 2 months!
Calories
: 
557 kcal
Protein
: 
49.1g protein
Total
: 
45 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Egg
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

450 grams

Potatoes

2 unit(s)

British Chicken Breasts

80 grams

Green Beans

120 grams

Peas

40 grams

Fig Jam

10 grams

Chicken Stock Paste

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

20 grams

Butter

Energy (kJ)2330 kJ
Energy (kcal)557 kcal
Fat18.3 g
of which saturates7.8 g
Carbohydrate62.6 g
of which sugars16 g
Dietary Fibre9.8 g
Protein49.1 g
Salt1.6 g
Potassium996.8 mg
Calcium15.8 mg
Iron0.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Baking Tray
•Pan
•Lid
•Bowl

Cooking Steps

Cook the Potatoes
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel). Pop them onto a large baking tray.

Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

Roast the Confit Duck
2

Lay the chicken onto a baking tray, drizzle with oil and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Roast the chicken on the top shelf until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Steam-Fry the Green Beans
3

While everything's in the oven, trim the green beans.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the green beans and stir-fry until starting to char, 2-3 mins. 

Turn the heat down to medium, then add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins.

Add the peas
4

Once the beans are tender, add the peas and cook for a further minute.

Season with salt and pepper and transfer to a bowl. Cover to keep warm.

Make your Fig Sauce
5

Wipe out the (now empty) frying pan and pop back on medium heat.

Add the fig jam, chicken stock paste and water for the sauce (see pantry for amount).

Stir together, then bring to the boil and simmer until thickened, 4-5 mins.

Vigorously stir in the butter (see pantry for amount), then remove from the heat.

Serve
6

A few mins before the potatoes are ready, sprinkle the Italian style cheese over and roast for the remaining time.  

Once everything's ready, transfer the chicken to your plates.

Spoon over the fig sauce (reheat first if needed). 

Serve the cheesy potatoes and veg alongside.

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