You are here: Home » Recipes » Caribbean Jerk-Fig Sauce with Chicken Caribbean Jerk-Fig Sauce with Chicken Recipe by Our Cookbook Collection Yield 6 servings Baked chicken breasts rest on a bed of cabbage slaw featuring California Calimyrna figs, then all is topped with a spicy Caribbean Jerk-Fig Sauce. PrintEmail Ingredients Caribbean Jerk-Fig Sauce:4 ounces dried California Mission figs; stemmed and quartered2 tablespoons Habanero chile sauce or 2 fresh Habanero chiles, chopped8 -- garlic cloves, chopped1 bunch green onions; white part only, chopped2 tablespoons fresh thyme leaves1/4 cup brown sugar1/2 cup vinegar1/2 cup water2 tablespoons extra virgin olive oil4 whole garlic cloves, minced or crushed1/4 teaspoon ground cinnamon1 teaspoon salt1/2 teaspoon ground black pepperChicken Breasts:4 -- boneless chicken breasts with skin on2 tablespoons olive oilCabbage Slaw:2 cups green cabbage, thinly sliced1 -- ripe mango, diced or sliced2 cups red cabbage, thinly sliced or shredded4 -- fresh or dried California Calimyrna figs1 -- red bell pepper; stems and seeds removed, cut in thin strips1/4 cup extra virgin olive oil1 tablespoon fresh lime juice -- Pinch of salt -- Pinch of pepper6 -- fresh or dried California Calimyrna figs, sliced for garnish Instructions To prepare Caribbean Jerk-Fig Sauce. In a saucepan, combine chopped figs, Habanero sauce or chiles, chopped garlic, chopped green onions, fresh thyme leaves, brown sugar, vinegar and water. Heat to a boil, and simmer for about 20 minutes, until figs are soft. Set aside to cool. Transfer ingredients along with about 1/2 cup liquid to food processor. Add olive oil and seasonings and process until smooth to make a thick sauce. Store in refrigerator until needed. To prepare chicken breasts. Preheat oven to 350F. In large ovenproof skillet, heat olive oil until hot. Sear skin side of chicken breasts until lightly browned; turn and sear remaining side. Turn skin side up and brush, liberally with Caribbean Jerk-Fig Sauce. Bake at 350F for 25 to 30 minutes, until done 165F internal temperature. To prepare Cabbage Slaw. Combine all ingredients for cabbage slaw, and toss to mix together well. Divided among 4 individual serving plates. Slice each chicken breast into 1/2-inch slices; divide and arrange on top of cabbage slaw, spooning a dollop of Caribbean Jerk-Fig Sauce over each. Garnish with sliced figs. Recipe courtesy of the California Fig Advisory Board.