Fig & Wine-Sauced Chicken Kabobs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The well-balanced blend of flavors in these kabobs make them extra special. Figs give the dish a beautiful fruity quality.Barbara Wheeler, Royal Oak, Michigan Ingredients:
5 small onions, divided |
1/2 cup olive oil |
2 garlic cloves, minced |
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes |
1-1/4 pounds dried figs |
2-1/2 cups sweet white wine |
3 tablespoons orange marmalade |
2 tablespoons fig preserves |
2 tablespoons lemon juice |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
1/2 pound small fresh portobello mushrooms |
hot cooked rice |
fresh mint leaves and lemon wedges, optional |
Directions:
1. Grate two onions; place in a large resealable plastic bag. Add the oil, garlic and chicken; seal bag and turn to coat. Refrigerate for 8 hours or overnight.
2. Meanwhile, in a large saucepan, bring figs and wine to a boil. Reduce heat; simmer, uncovered, for 50-60 minutes or until figs are plumped and tender. Remove figs; keep warm. Bring liquid to a boil; cook until reduced to 2/3 cup. Add the marmalade, preserves, lemon juice, salt and pepper. Cook and stir for 5-6 minutes or until slightly thickened.
3. Cut remaining onions into 1-in. pieces. Drain chicken; discard marinade. On six metal or soaked wooden skewers, alternately thread the chicken, onions and mushrooms.
4. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until juices run clear, turning occasionally.
5. Serve kabobs with rice and reserved figs; drizzle with sauce. Garnish with mint and lemon if desired. Yield: 6 servings.
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