The figs and balsamic vinegar infuse this solar braised chicken dish with a slightly exotic flavor. Any left-over meat can be used to make chicken salad.


3/4 cup chicken broth

1/4 cup balsamic vinegar

1 tablespoon shredded orange peel

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground ginger

9 ounces dried mission figs, stems removed and coarsely chopped

1 large onion, thinly sliced

8 skinless, boneless chicken thighs

1/2 cup crumbled blue cheese


Set Sun Oven out to preheat.

In a small bowl combine the broth, vinegar, orange peel, salt, pepper, and ginger; set aside. Cover the bottom of a large pot with the figs and onions. Top with the chicken. Pour the broth mixture over the chicken. Cover and transfer to the Sun Oven. Cook until the chicken is tender, 1 1/2 to 2 hours. Serve over soft polenta, rice, or couscous. Sprinkle with cheese.

Makes 6 to 8 servings.


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