20 large fresh or dried figs
For the filling:
1 medium onions, chopped finely
olive oil for frying
1 whole chicken breast, cut into 1/4-inch cubes
1/4 teaspoon freshly ground cardamom
1/8 teaspoon ground nutmeg
1/8 teaspoon ground white pepper
pinch of ground cinnamon
salt to taste
For the sauce:
100 grams (3-1/2 oz.) tamarind* paste (can be purchased in health-food or Middle-Eastern store)
2 fresh or dried figs
1 liter/quart water
2 1/2 tablespoons sugar
Pinch of cinnamon
*Tamarind comes from the Hebrew word: ~tamar hindi~, meaning Indian date.
1. To prepare 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.
2. To prepare 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 sugar. Bring to a boil. Cook until reduced and all flavors have melded. Remove from heat. 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 you r fingers to soften and cut a little slit at one end (no need to remove anything). Fill with stuffing mixture. 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.
Place 6 figs on each plate. Spoon heated sauce over them and decorate with pomegranate see