Aromatic orange juice and garlic give this chicken dish a wonderful contrast of flavours. The sweetness of figs balances the smoky cumin and the high notes of citrusy orange. This sauce works wonderfully with vegetables and seafood as well.
2 tablespoons olive oil
1 teaspoon cumin
2 cloves garlic, minced
1 pound chicken breast, cut into
1- to 1½-inch pieces
Salt to taste
1 cup freshly squeezed orange juice
8 to 10 dried figs, trimmed and
coarsely chopped
1 teaspoon honey
Coarsely ground black pepper
to taste
In a large pan, heat the oil on medium heat. Add the cumin and cook for a minute until fragrant. Add the garlic and cook, stirring for about 2 minutes.
Add the chicken, salt, orange juice and 1 cup water and bring to a boil on high heat. Add the figs, honey and pepper and reduce the heat to low. Cover and simmer, stirring occasionally, until the chicken is tender, about 5 to 7 minutes.
Garnish with herbs of your choice and serve hot with rice or flatbread.