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Author Notes: We have a large fig tree in our front yard, and every fall it abounds with numerous brown turkey figs. The figs often inspire me in the kitchen, and this is a recent creation. —StephanieBezner
- 5 boneless, skinless chicken breasts
- 2 teaspoons coriander
- 1 teaspoon ground cardamom
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 2 teaspoons kosher salt
- 2 tablespoons olive oil
- 10-12 fresh figs, quartered
- 1 small onion, chopped
- 1 teaspoon minced garlic (heaping)
- 1 lemon, unpeeled and sliced thinly
- 1 cup port
- parsley, for garnishing
- Preheat oven to 350 degrees. Mix the spices. Sprinkle the chicken liberally on both sides with the spice mixture.
- In a large nonstick skillet, heat the olive oil over medium-high heat until hot. Brown the chicken until golden - about one minute or so per side. After each breast is browned, place the chicken in a 9x13 pan.
- Once the chicken is removed, saute the figs, onions, garlic and lemon for 5-7 minutes until softened. Add the port and stir to scape up any bits on the bottom. Bring to a biol, reduce heat and simmer for 8-10 minutes, until thickened.
- Pour mixture over chicken and roast for 15-20 minutes until juices from chicken run clear.
- Transfer the chicken to individual plates and top with figs, shallots, garlic and lemon slices and spoon sauce from roasting pan over the top. I would recommend serving this chicken with couscous flavored with onion and ras al hanout and a green vegetable (I served spinach tossed with lemon juice, garlic and olive oil).
- This recipe was entered in the contest for Your Best Fig Recipe
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