Chicken Breasts Stuffed with Figs and Spinach

It was during the Mughal era in India when foods like raisins, figs, and saffron were commonly used, reflecting the riches of the culture through their cuisines. This was the period when India cuisine was revolutionized. New concepts of grilling, broiling, and cooking were introduced. In this recipe, the main flavor comes from figs and saffron.

SERVES 4

4 boneless, skinless chicken breasts

4 tablespoons sesame oil

1/2 cup dried figs, chopped

1 tablespoon saffron threads

1 teaspoon cumin seeds

1 medium-sized onion, finely chopped

1 pound fresh spinach—washed, dried, and

stemmed

2 teaspoons cayenne pepper

salt to taste

2 teaspoons minced garlic

2 teaspoons minced fresh ginger

1 cup tomato sauce

1/2 cup heavy cream

2 tablespoons fresh cilantro, chopped

Place chicken breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottom skillet or mallet, evenly flattening the breasts.

Heat 2 tablespoons of sesame oil in a large frying pan over medium heat.Add figs and saffron and stir-fry for 2 minutes until they plump up in saffron color. Add cumin seeds and chopped onions. Stir-fry until they are golden brown— about 3 to 4 minutes. Mix in the spinach and toss for 2 to 3 minutes until it is wilted. Stir in cayenne pepper and salt.

Spread the stuffing over each flattened breast. Wrap and roll over the stuffing. Secure the breasts with toothpick.

Heat 2 tablespoons of oil in a medium-sized skillet over medium heat. Add garlic and ginger and cook for 2 to 3 minutes until the garlic is golden brown. Add tomato sauce and heavy cream and cook till sauce is thick and smooth.

Preheat the oven to 350°F.

Arrange chicken breasts in a shallow baking dish and pour the tomato sauce over each breast. Bake for 45 minutes, basting occasionally with the sauce.

Serve chicken breasts hot, sliced at an angle and garnished with chopped cilantro.