Chilli Chicken with Figs and Candied Orange Rinds

I like to create new recipes with the fresh ingredients of each season. This year I experimented with figs. This recipe is a tasty recipe that brings the deep hot flavors of dried chillies together with the sweetness of fresh figs...kind of like North African dishes.



8 chicken thighs, de-boned and skinned (cut into two pieces if they are too large)
4 ripe fresh figs, quartered
4 chillies, chopped
1 large onion, thinly sliced (half moons)
1 cup of dry white wine
2 cups of chicken broth
1 cup chopped scallions
2 table spoons chopped cilantro (to decorate)
Sugar glazed orange rinds

Heat 2 tablespoons of vegetable or canola oil in a large skilled (preferably non-teflon)
Brown the chicken thighs on both sides, about 3 minutes on each side in the hot oil, set aside.
Add the onions to the skillet while the skillet is still very. Cook the onions stirring occasionally for about 3 three minutes, letting the onions brown.
Add the chillies cook for another minute
Add 3 of the quartered figs and cook for another minute or two, until the figs have softened and deformed
Add the white wine to deglaze the pan
Add the chicken broth and chicken pieces
Bring to boil and simmer for 15 minutes.

Serve over rice or pasta. Decorate with fresh cilantro, quartered pieces of the remaining fig and candied orange rinds.