Chicken Stew With Lemon, Olives And Figs

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In Erika's Kitchen


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2 Tbsp olive oil

2 large onions, diced

6 cloves garlic, minced

10-12 boneless, skinless chicken thighs

zest and juice of 4 medium lemons

salt and freshly ground black pepper

2 branches each fresh thyme and rosemary

2 Tbsp honey

2/3 cup pitted Kalamata olives

1/2 cup dried figs, chopped (optional)

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