Caribbean Jerk-Fig Sauce with Chicken

  • Yield: 6 servings


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


  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.

Nutritional Info *per serving

  • Calories 530
  • Fat 24g
  • Cholesterol 55mg
  • Sodium 460mg
  • Carbohydrate 60g
  • Fiber 10g
  • Protein 24g