When ya bring home two pounds of fresh figs, you really need to be prepared to eat two pounds of fresh figs.  It’s a lot of figs.

The first thing I did when I got home today was make a fig dessert.  I do have my priorities, after all.  The second thing was come up with a savory idea for dinner.

I really do love figs and they really are a great savory dinner treat.  They work well with beef, chicken, or pork, and can balance a lot of spice.  And I do like my spice.

Tonight’s dinner was based on a recipe I saw in Bon Appetit years ago.  My version was pretty much nothing like the original recipe, but it did come out good.  We both cleaned our plates!

Orange Chicken and Figs

• 1 onion, chopped
• 1 large potato, peeled and cubed
• 2 chicken breasts, cubed
• 1 1/2 cups fresh orange juice
• 1/2 cup golden raisins
• 12 mission figs, halved
• 1 tbsp Worcestershire sauce
• 1/2 tsp hot curry powder (or to your liking)
• 2 tsp soy sauce
• 1 tsp garlic powder
• 1/2 tsp allspice
• 1/2 tsp paprika
• S&P to taste

Saute onion in large skillet with lid.  Add potatoes, then chicken and cook until chicken is mostly done.  Add spices and cook until fragrant.  Add orange juice, worcestershire, and soy sauces.  Stir well, getting all the goodies from the bottom of the pan.  Add figs and raisins.  Cover, reduce heat, and simmer about 20 minutes.

Serve over couscous or rice.

This came out good.  I have a really hot curry powder, so 1/2 tsp worked and was not overpowering.  Use what you like.  Your millage may vary.

As I was eating it I kept thinking a chopped apple probably would have gone well in it, also.

Maybe next time.