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
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Ingredients
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5
boneless, skinless chicken breasts
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2 teaspoons
coriander
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1 teaspoon
ground cardamom
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1 teaspoon
freshly ground black pepper
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1/4 teaspoon
cayenne pepper
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2 teaspoons
kosher salt
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2 tablespoons
olive oil
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10-12
fresh figs, quartered
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1
small onion, chopped
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1 teaspoon
minced garlic (heaping)
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1
lemon, unpeeled and sliced thinly
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1 cup
port
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parsley, for garnishing
Directions
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Preheat oven to 350 degrees. Mix the spices. Sprinkle the chicken liberally on both sides with the spice mixture.
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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.
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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.
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Pour mixture over chicken and roast for 15-20 minutes until juices from chicken run clear.
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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).
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