• 5 small onions, divided
  • 1/2 cup olive oil
  • 2 garlic cloves, minced
  • 1-1/2 pounds Member’s Mark® 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


  • 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.
  • 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.
  • 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.
  • 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.
  • Serve kabobs with rice and reserved figs; drizzle with sauce. Garnish with mint and lemon if desired. Yield: 6 servings.
  • source;http://www.tasteofhome.com/Recipes/Fig—Wine-Sauced-Chicken-Kabobs

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