Average Rating: 4TOTAL TIME: Prep: 1 hour + marinating Grill: 15 min.
YIELD: 6 servings.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
Instructions
- 1. Grate 2 onions; place in a large bowl. Add the oil, garlic and chicken; 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, until figs are plumped and tender, 50-60 minutes. 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 until slightly thickened, 5-6 minutes.
- 3. Cut remaining onions into 1-in. pieces. Drain chicken; discard marinade. On 6 metal or soaked wooden skewers, alternately thread the chicken, onions and mushrooms.
- 4. Grill kabobs, covered, on a lightly oiled rack over medium heat or broil 4 in. from the heat until juices run clear, 10-15 minutes, turning occasionally.
- 5. Serve kabobs with rice and reserved figs; drizzle with sauce. Garnish with mint and lemon if desired.
Nutrition Facts
1 kabob with 2 tablespoons sauce (calculated without rice): 529 calories, 9g fat (2g saturated fat), 63mg cholesterol, 273mg sodium, 80g carbohydrate (59g sugars, 13g fiber), 28g protein.
