Caribbean Jerk-Fig Sauce with Chicken

  • 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.

Ingredients

Caribbean Jerk-Fig Sauce:
4 ounces dried California Mission figs; stemmed and quartered
2 tablespoons Habanero chile sauce or 2 fresh Habanero chiles, chopped
8 -- garlic cloves, chopped
1 bunch green onions; white part only, chopped
2 tablespoons fresh thyme leaves
1/4 cup brown sugar
1/2 cup vinegar
1/2 cup water
2 tablespoons extra virgin olive oil
4 whole garlic cloves, minced or crushed
1/4 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon ground black pepper
Chicken Breasts:
4 -- boneless chicken breasts with skin on
2 tablespoons olive oil
Cabbage Slaw:
2 cups green cabbage, thinly sliced
1 -- ripe mango, diced or sliced
2 cups red cabbage, thinly sliced or shredded
4 -- fresh or dried California Calimyrna figs
1 -- red bell pepper; stems and seeds removed, cut in thin strips
1/4 cup extra virgin olive oil
1 tablespoon fresh lime juice
-- Pinch of salt
-- Pinch of pepper
6 -- fresh or dried California Calimyrna figs, sliced for garnish

Instructions

  1. 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.
  2. 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.
  3. 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.

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