Moroccan Chicken (Calif Fig)

These chicken breasts get pounded thin, stuffed with a sweet filling of chopped figs, almonds, and honey, then rolled up and browned in butter before simmering in a warmly spiced tomato sauce. It’s a North African-inspired dish that bridges sweet and savory in every bite.

The fig and almond filling is what sets this apart. Dried California figs bring a jammy sweetness that melts into the chicken as it simmers, while allspice in both the filling and the sauce ties everything together with that warm, aromatic backbone you find in traditional Moroccan cooking.

Dredging the rolled chicken in a flour-and-sesame-seed mixture before browning creates a nutty crust that holds up through the 30-minute simmer. The tomato sauce picks up those toasted sesame bits from the bottom of the skillet, building layers of flavor you wouldn’t expect from such a short ingredient list.

Chef Tips

• Pound the chicken evenly to ¼ inch. Thick spots won’t roll cleanly and cook unevenly.
• Secure with toothpicks pushed lengthwise through the roll so they hold their shape during browning. Remove before serving.
• Let the sauce come to a full boil before adding the chicken back in, then drop to a gentle simmer. Hard boiling will toughen the breast meat.
• Use a dry white wine with some acidity. Sauvignon blanc or pinot grigio both work well.

Variations

• Substitute dried apricots for figs for a tangier, brighter filling.
• Use pistachios instead of almonds for a more distinctly Middle Eastern flavor.
• Add a pinch of cinnamon and cumin to the sauce for deeper Moroccan spice complexity.