Directions For the Fig Jam:
Set 12 fig quarters aside for the skewers. Put the rest of the fig quarters into a medium sauce pot with the vinegar, sugar, orange zest and orange juice. Heat over medium low heat until the figs are soft and the vinegar has almost reduced dry. Cool the fig mixture, then puree in a food processor to a jam like consistency. Set aside.
Directions For the Chicken Pops:
Preheat the oven to 375 degrees (no fan). Slice the chicken breasts into 12 long, thin strips (about the size of a thick french fry).
Gently thread each chicken strip onto a skewer, around 1 piece of fig and 2 olives. Toss lightly in olive oil and season with salt and cracked pepper. Bake chicken sticks until chicken is fully cooked (about 15 minutes).
Fig jam can either be used as a dip or as a glaze. Either way, it’s a nice sweet and sour accompaniment.
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