Mustard chicken tenderloin with dry figs


It's likely that if you hear mustard chicken with dry figs your mind will think immediately of Medieval Europe. But, have you ever tried it? The bittersweet flavor of mustard and the dry figs make for a perfect combination with the tasty chicken. This meal is very easy to prepare: you just have to follow these simple steps. Let's go!


Ingredients for 4 servings

  • 12 pieces of chicken tenderloin
  • 16/20 dry figs El Pajarero
  • 3 medium onions
  • 200g of fresh peas
  • Old mustard to your liking
  • Bay leaves and any seasoning you like.



Season the chicken and lightly pan-fry it with oil. Put it aside.

Cut the onion julienne style and poach them in the same pan. Season it. Let it cook until golden, meanwhile we will take off the stems of the dry figs El Pajarero, dice them and add them to the pan.


They will get moist while cooking, you'll see how delicious and tender they can get.

Afterwards make a long incision on the tenderloin and pour the mustard.

Then use a brush to coat all the pieces. Introduce the pieces into the pan so they finish cooking with the remaining ingredients. It’ll be ready in just a few minutes.

We suggest you make a side salad with lamb's lettuce, cherry tomatoes and chia seeds. They go very well with this meal.


For this dish we have chosen the old mustard because out of all of the varieties of mustard, this is the softest and less processed. That's why this is also a good plate for children. But if only adults will be having this meal, you can use any mustard you like. Whichever you choose will make it an exceptional dish. 


Who would have thought this meal was so easy to make? The recipe is easy and tasty. And if you feel a bit adventurous, you can try adding some of your own favorite spices. Above all, don't focus on the complexity of the recipe; it's not hard at all. You just have to follow the steps previously stated to begin to cook your own chicken with dry figs and mustard, medieval style. Enjoy!