FIG & WINE-SAUCED CHICKEN KABOBS

Fig & Wine-Sauced Chicken Kabobs image

The well-balanced blend of flavors in these kabobs make them extra special. Figs give the dish a beautiful fruity quality.-Barbara Wheeler, Royal Oak, Michigan

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 6 servings.

Number Of Ingredients 14

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Ingredients

5 small onions, divided
1/2 cup olive oil
2 garlic cloves, minced
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1-1/4 pounds dried figs
2-1/2 cups sweet white wine
3 tablespoons orange marmalade
2 tablespoons fig preserves
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 pound small fresh portobello mushrooms
Hot cooked rice
Fresh mint leaves and lemon wedges, optional

Steps:

Grate 2 onions; place in a large bowl. Add the oil, garlic and chicken; turn to coat. Refrigerate for 8 hours or overnight., Meanwhile, in a large saucepan, bring figs and wine to a boil. Reduce heat; simmer, uncovered, until figs are plumped and tender, 50-60 minutes. Remove figs; keep warm. Bring liquid to a boil; cook until reduced to 2/3 cup. Add the marmalade, preserves, lemon juice, salt and pepper. Cook and stir until slightly thickened, 5-6 minutes., Cut remaining onions into 1-in. pieces. Drain chicken; discard marinade. On 6 metal or soaked wooden skewers, alternately thread the chicken, onions and mushrooms., Grill kabobs, covered, on a lightly oiled rack over medium heat or broil 4 in. from the heat until juices run clear, 10-15 minutes, turning occasionally., Serve kabobs with rice and reserved figs; drizzle with sauce. Garnish with mint and lemon if desired.

Nutrition Facts : Calories 529 calories, Fat 9g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 273mg sodium, Carbohydrate 80g carbohydrate (59g sugars, Fiber 13g fiber), Protein 28g protein.