Ingredients

The following ingredients have 5 Servings
  • 5 boneless, skinless chicken breasts
  • 2 teaspoons coriander
  • 1 teaspoon ground cardamom
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons kosher salt
  • 2 tablespoons olive oil
  • 10-12 fresh figs, quartered
  • 1 small onion, chopped
  • 1 teaspoon minced garlic (heaping)
  • 1 lemon, unpeeled and sliced thinly
  • 1 cup port
  • parsley, for garnishing

Instruction

  • Preheat oven to 350 degrees. Mix the spices. Sprinkle the chicken liberally on both sides with the spice mixture.
  • 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.
  • 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.
  • Pour mixture over chicken and roast for 15-20 minutes until juices from chicken run clear.
  • 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).