| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Valentine’s, Poultry | 2 | Servings | |
INGREDIENTS
| 2 | Bone-in chicken breast halves (about 1 pound) | |
| 2 | tb | Capers, drained |
| 1 1/2 | ts | Ground cumin |
| 1/2 | ts | Dried oregano |
| 1/2 | ts | Ground cinnamon |
| 1/4 | c | Lemon juice |
| 3 | tb | Honey |
| 3 | tb | Chicken broth |
| 3 | tb | Olive oil |
| 1/2 | ts | Salt |
| 1/4 | ts | Black pepper |
| 1/2 | c | Dried figs, each cut in half |
INSTRUCTIONS
In an 8 inch square baking dish, arrange chicken skin-side down. In a small bowl, combine capers, cumin, oregano and cinnamon. Stir in lemon juice, honey, broth, oil, salt and black pepper; mix well and pour over chicken. Arrange figs around chicken and let marinate in the refrigerator at least 1 hour, turning chicken once after 30 minutes. Preheat oven to 375°F. Bake chicken in the center of the oven 35 to 40 minutes, or until a meat thermometer inserted into the thickest part of the breast reads 165°F. Serve. Yield: 2 servings. Typed in MMFormat by cjhartlin@msn.com Source: Mr. Food's Quick Cooking March/April 99 Magazine. Posted to MM-Recipes Digest V4 #7 by "Cindy Hartlin" <cjhartlin@email.msn.com> on Feb 4, 1999
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