Stuffed Figs with Chicken & Tamarind Sauce
Stuffed figs is a popular dish in Israel and the Middle East. There are many different recipes and types of filling such as goat cheese, mushrooms and walnuts.
This particular stuffed figs recipe calls for chicken breast, but for vegans and vegetarians the chicken breast can be easily be replaced with mushrooms. Chef Basson recommends a combination of button and oyster mushrooms for this recipe.
Enjoy!
Stuffed Figs with Chicken & Tamarind Sauce
Ingredients
- 18 large figs fresh or dried
- olive oil
THE FILLING
- 1 onion medium. chopped finely
- olive oil for frying
- 1 whole chicken breast cut into 1/4 inch cubes
- 1/4 teaspoon cardamom freshly ground
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground white pepper
- pinch ground cloves
- salt
THE SAUCE
- 100 grams tamarind paste (3 1/2 oz) can be purchased in health food store or Middle eastern store
- 4 tablespoons brown sugar and juice of half a lemon can be used instead of tamarind paste
- 2 figs fresh or dried
- 1 liter ice water
- 2 1/2 tablespoons brown sugar
Instructions
The Filling
- Fry the onion in a small amount of olive oil.
- Add the cubed chicken and spices.
- Stir until the chicken turns white.
- Adjust seasonings.
- Remove from heat.
- Cool.
- * For a vegetarian version, substitute mushrooms for the chicken. Chef Basson recommends a combination of button and oyster mushrooms.
The Sauce
- Dilute the tamarind paste in a saucepan with a little hot water.
- Chop the figs and add them.
- Add the water, cinnamon and brown sugar.
- Bring to a boil.
- Cook until reduced and all flavors have melded.
- Remove from heat.
- * Tamarind comes from the Hebrew: ~tamar hindi~, meaning Indian fig.
Assembly & Cooking
- If using fresh figs, open the tops and hollow them out with a little spoon, taking care not to rip the edges or bottom.
- If using dried figs, simply massage the fig with your fingers to soften and cut a little slit at one end (no need to remove anything).
- Fill with stuffing mixture and close the slit over the stuffing so it doesn’t show.
- Fresh figs: Add to the pot only for the last 10 minutes of cooking the sauce.
- Dried figs: cook for 15-20 minutes, taking care not to let the sauce burn or dry out.
- Sauce should be thick like syrup.
- You can take out the figs and reduce the sauce to the desired consistency before serving.
- Add sugar if the sauce is to tart for you.
Notes
Tried this recipe?Let us know how it was!
Related: Fresh Figs & Orange Polenta Cake
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