Mediterranean baked chicken skewers
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Skinless boneless chicken breast halves | |
| 1¼ | cup | Dried figs; halved |
| ¼ | cup | Dry white wine |
| ¼ | cup | Red wine vinegar |
| 3 | tablespoons | Extra-virgin olive oil |
| 1 | tablespoon | Garlic; chopped |
| ¼ | cup | Capers; chopped fine |
| 1⅔ | tablespoon | Dried oregano leaves |
| ½ | teaspoon | Red chili pepper flakes |
| ½ | teaspoon | Salt |
| 2 | Bay leaves | |
| ½ | cup | Dark brown sugar; packed |
Directions
1. Cut chicken into 1-inch cubes. In a mixing bowl, combine the chicken with the figs, wine, vinegar, oil, garlic, capers, oregano, chili pepper flakes, salt and bay leaves. Cover and let marinate for at least 30 minutes or marinate overnight in a ziptop bag. While the chicken marinates (or 30 minutes before you are ready to bake) soak the bamboo skewers in water to keep them from burning in the oven.
2. Preheat oven to 350 degrees F (175 degrees C). Assemble skewers with a piece of chicken and half a fig. Stand skewers up in a casserole dish; spoon the marinade over the chicken and sprinkle with brown sugar.
3. Bake until the sugar topping turns into a golden brown crust and the chicken is white in color throughout, about 40-50 minutes. Serve while hot.
Note: This upbeat chicken preparation gains its flavors from both the marinade and the brown sugar topping. Served in bite sized portions, this is a terrific sweet and savory item for parties.
Nutrition: Calories 212 Chol 40 mg. Carb. 25 g Protein 16 g Sodium 244 mg Total fat 6 g (25% cff)
Recipe from
Found by Kitpath / MC by J Pellegrino / Sent to mc-recipe and eatlf Recipe by: www.digitalchef.com
Posted to EAT-LF Digest by Pat Hanneman <kitpath@...> on Dec 28, 1998, converted by MM_Buster v2.0l.