Caribbean Jerk Chicken with California Figs

• From: California Fig Advisory Board

Ingredients

• Caribbean Jerk Sauce4 oz dried California Mission figs, stemmed and quartered

• 2 Tbs habanero chile sauce (or 2 fresh habanero chiles, chopped)

• 8 cloves garlic, chopped

• 1 bunch green onions (white part only), chopped

• 2 Tbs fresh thyme leaves

• 1/4 cup brown sugar

• 1/2 cup vinegar

• 1/2 cup water

• 2 Tbs olive oil

• 4 cloves garlic, minced or crushed

• 1/4 tsp ground cinnamon

• 1 tsp salt

• 1/2 tsp ground black pepper

• Chicken Breasts4 boneless chicken breasts, skin on

• 2 Tbs olive oil

• Cabbage Slaw2 cups thinly sliced or shredded green cabbage

• 1 ripe mango, diced or sliced

• 2 cups thinly sliced or shredded red cabbage

• 4 fresh or dried California Calimyrna figs

• 1 red bell pepper, stems and seeds removed, cut into thin strips

• 1/4 cup olive oil

• 1 Tbs fresh lime juice

• 1 pinch salt

• 1 pinch pepper

• 6 fresh of dried California Calimyrna figs, sliced for garnish

An alternative to traditional barbecue fare, tangy, jerk-marinated chicken is served atop a crunchy and fresh cabbage slaw.

Directions

• Caribbean Jerk SauceIn saucepan, combine figs, habanero sauce or chiles, garlic, 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.
• Chicken BreastsPreheat oven to 350°F.
• In large oven-proof 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 Sauce.
• Bake at 350°F for 25 to 30 minutes, until done 165°F internal temperature.
• Meanwhile, combine all ingredients for cabbage slaw and toss to mix together well.
• Divide among four individual serving plates. Slice each chicken breast into 1/2-inch slices, and arrange on top of cabbage slaw, spooning a dollop of Caribbean Jerk Sauce over each. Garnish with sliced figs.