Ingredients
5 small onions, divided1/2 cup olive oil2 garlic cloves, minced1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes1-1/4 pounds dried figs2-1/2 cups sweet white wine3 tablespoons orange marmalade2 tablespoons fig preserves2 tablespoons lemon juice1/2 teaspoon salt1/4 teaspoon white pepper1/2 pound small fresh portobello mushroomsHot cooked riceFresh mint leaves and lemon wedges, optional
Preparation
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.
