About Recipe

I extract all of the honey-like sweetness out of the figs by caramelizing them. In the same pan, I reduce Port wine down into a glazy sauce, infusing it with rosemary, thyme, and a little cinnamon to introduce some warmth into the dish. A touch of butter finishes the sauce and creates a rich consistency. I pour this sauce over a simply prepared chicken breast, seasoned with salt and pepper and seared to perfection. I finish cooking the chicken in the oven to ensure it comes out tender and juicy. To contrast all of the sweetness in the sauce, I make a pistachio “paste” and blend it with yogurt. This works as a great spread underneath the chicken with the figs spooned over the top. I finish it off with some salty pistachios and dig in!

Ingredients