Caribbean Jerk Chicken

Ingredients

Caribbean Jerk Sauce

  • 4 ounces dried California Mission figs; stemmed and quartered
  • 2 tablespoons Habanero chile sauce or 2 fresh Habanero chiles, chopped
  • 8 cloves garlic, chopped
  • 1 bunch green onions; white part only, chopped
  • 2 tablespoons fresh thyme leaves
  • 1/4 cup brown sugar
  • 1/2 cup apple cider or red vinegar
  • 1/2 cup water
  • 2 tablespoons extra virgin olive oil
  • 4 whole cloves; minced or crushed
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper

Chicken Breasts

  • 4 boneless chicken breasts with skin on
  • 2 tablespoons olive oil

Cabbage Slaw

  • 2 cups green cabbage, thinly sliced or shredded
  • 1 ripe mango, diced or sliced
  • 2 cups 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
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon fresh lime juice
  • Pinch of salt
  • Pinch of pepper
  • 6 fresh or dried California Calimyrna (golden) figs, sliced for garnish

Directions

Caribbean Jerk Sauce

In 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.

Chicken Breasts

Preheat oven to 350°F. 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 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 4 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.

Recipe courtesy: California Fig Board

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