Stuffed Figs
(4 servings)
ingridents:
24 fresh or dried figs.
2 chicken brest finely choped(1/2x1/2 cm).
2 midum size onion finely choped.
3/4 teaspoon freshly ground cardemon.
1 teaspoon ground all spice.
1 teaspoon cinamon.
salt.
50 grams tamarind.
1/2 liter water.
2 1/2 spoons brown sugar.
2 spoons of olive oil.
1.in a WOK heat the oil withe the onion until golden brown.
add the choped chicken brest and half of each spice.
stir well, until terning white(about 3 min.).
turn out to a bowl and leave to cool.
2.sauce: in the same WOK without cleanning it, put the tamarind
and the remaining spices in water and sugar, stir well and
bring to boil, lower the heat and stir until geting smooth velvet sauce.
set aside for later use.
3.a.fresh figs: half cut the uper part- so it could be closed back
after stuffing. with very small teaspoon dig out the flash.
stuff the fig with the ready chicken brest.
b.dried figs: push small finger into the dried fig
(you will find always a hole- wide it.).
push the ready chicken brest into the figs.
4.place the figs into the sauce in the WOK, cover and bring to boil.
lower the heat and leave to boil gently for 15 min..
5. serve with white rice or couscous.
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