| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
2 |
Servings |
INGREDIENTS
| 2 |
|
Bone-in chicken breast |
|
|
halves about 1 pound |
| 2 |
T |
Capers, drained |
| 1 1/2 |
t |
Ground cumin |
| 1/2 |
t |
Dried oregano |
| 1/2 |
t |
Ground cinnamon |
| 1/4 |
c |
Lemon juice |
| 3 |
T |
Honey |
| 3 |
T |
Chicken broth |
| 3 |
T |
Olive oil |
| 1/2 |
t |
Salt |
| 1/4 |
t |
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 375øF. 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 165øF. 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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