4 medium-sized chicken breasts (free-range, organic if possible)
Freshly ground black pepper
2 tablespoons chopped fresh rosemary
¼ cup extra-virgin olive oil
1 medium onion, thinly sliced
8 fresh ﬁgs, cut into quarters or halves depending upon size
2 tablespoons brown sugar
3 tablespoons balsamic vinegar
½ cup chicken stock or water
¼ teaspoon crushed red pepper ﬂakes
½ cup pomegranate seeds
- Rinse the chicken breasts under cold water and pat them dry. Generously season them with salt, pepper, and rosemary.
- In a large skilled over medium-high heat, warm 2 tablespoons of the olive oil. Put the chicken breasts into the pan and cook for about 5 minutes on each side to brown. Remove and set aside.
- Decrease the heat to medium-low and add the remaining 2 tablespoons olive oil and onions to the skillet. Cover and cook for about 5 minutes, until the onions are very soft, stirring occasionally.
- Add the ﬁgs, brown sugar, vinegar, and chicken stock. Stir, cover, and cook for 3 minutes. Add the red pepper ﬂakes and put the chicken breasts on top. Sprinkle the pomegranate seeds over all. Cover and simmer for about 15 minutes, or until the chicken is cooked through and a meat thermometer registers 165°F when inserted into the meat.
- Spoon the chicken and sauce onto plates and serve.
Recipe courtesy of Jesse Cool for The Oldways Table; an Oldways photo, courtesy of Kelly Toups