Pre-heat the oven to 200º C.
Arrange the dried apricots and prunes in the base of a small baking tray. Drizzle with half of the olive oil. Sprinkle over the shallot and tuck the crushed garlic and thyme sprigs into the dried fruits. Sit the chicken thighs on top, drizzle with the rest of the olive oil and season well.
Bake for 30-40 minutes in the oven until the chicken is cooked through completely, and juices run clear when pierced with a skewer. Remove and allow to stand for 5 minutes before serving in bowls.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.