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Stuffed Figs with Chicken & Tamarind Sauce
4.9 from 141 votes

Stuffed Figs with Chicken & Tamarind Sauce

Stuffed Figs with Chicken & Tamarind Sauce feature fresh or dried figs filled with a spiced chicken and onion mixture, paired with a tangy, sweet tamarind sauce blended with fig pieces, brown sugar, and water. The filling includes warm spices like cardamom, nutmeg, and cloves, providing depth against the fruity figs. The sauce is simmered until reduced and flavorful, complementing the savory stuffing and soft figs.

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 6 servings
Course: Appetizer
Cuisine: Israeli

Ingredients

  • 18 fig fresh or dried, large
  • olive oil
The filling:
  • 1 onion medium. chopped finely
  • olive oil for frying
  • 1 chicken breast cut into 1/4 inch cubes, whole
  • 1/4 teaspoon cardamom freshly ground
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground white pepper
  • pinch cloves ground
  • salt
The sauce:
  • 100 grams tamarind paste (can be purchased in health food stores or Middle Eastern stores)
  • 2 figs fresh or dried
  • 1 liter water ice
  • 2 ½ tablespoons brown sugar
Alternatives:
  • 4 tablespoons lemon juice can be used instead of tamarind paste, juice from 1/2 lemon
  • 4 tablespoons brown sugar can be used instead of tamarind paste, juice from 1/2 lemon

Instructions

The Filling
    Cup of Yum
  1. Fry the onion in a small amount of olive oil.
  2. Add the cubed chicken and spices.
  3. Stir until the chicken turns white.
  4. Adjust seasonings.
  5. Remove from heat.
  6. Cool.
  7. * For a vegetarian version, substitute mushrooms for the chicken. Chef Basson recommends a combination of button and oyster mushrooms.
The Sauce
  1. Dilute the tamarind paste in a saucepan with a little hot water.
  2. Chop the figs and add them.
  3. Add the water, cinnamon and brown sugar.
  4. Bring to a boil.
  5. Cook until reduced and all flavors have melded.
  6. Remove from heat.
  7. * Tamarind comes from the Hebrew: ~tamar hindi~, meaning Indian fig.
Assembly & Cooking
  1. If using fresh figs, open the tops and hollow them out with a little spoon, taking care not to rip the edges or bottom.
  2. If using dried figs, simply massage the fig with your fingers to soften and cut a little slit at one end (no need to remove anything).
  3. Fill with stuffing mixture and close the slit over the stuffing so it doesn’t show.
  4. Fresh figs: Add to the pot only for the last 10 minutes of cooking the sauce.
  5. Dried figs: cook for 15-20 minutes, taking care not to let the sauce burn or dry out.
  6. Sauce should be thick like syrup.
  7. You can take out the figs and reduce the sauce to the desired consistency before serving.
  8. Add sugar if the sauce is to tart for you.

Notes