Stuffed Figs by Moshe Basson

The Filling

1. Fry the onion in a small amount of olive oil.
2. Add the cubed chicken and spices.
3. Stir until the chicken turns white.
4. Adjust seasonings.
5. Remove from heat.
6. Cool. (For a vegetarian version, substitute mushrooms for the chicken. Chef Basson recommends a combination of button and oyster mushrooms.)

The Sauce

1. Dilute the tamarind paste in a saucepan with a little hot water.
2. Chop the figs and add them.
3. Add the water, cinnamon and brown sugar.
4. Bring to a boil.
5. Cook until reduced and all flavors have melded.
6. Remove from heat.

Assembly & Cooking

1. If using fresh figs, open the tops and hollow them out with a little spoon, taking care not to rip the edges or bottom.
2. If using dried figs, simply massage the fig with your fingers to soften and cut a little slit at one end (no need to remove anything).
3. Fill with stuffing mixture and close the slit over the stuffing so it doesn't show.
4. Fresh figs: Add to the pot only for the last 10 minutes of cooking the sauce.
5. Dried figs: cook for 15-20 minutes, taking care not to let the sauce burn or dry out.
6. Sauce should be thick like syrup.
7. You can take out the figs and reduce the sauce to the desired consistency before serving.
8. Add sugar if the sauce is too tart for you.