Fig & Wine-Sauced Chicken Kabobs

• 5 small onions, divided
• 1/2 cup olive oil
• 2 garlic cloves, minced
• 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
• 1-1/4 pounds dried figs
• 2-1/2 cups sweet white wine
• 3 tablespoons orange marmalade
• 2 tablespoons fig preserves
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1/2 pound small fresh portobello mushrooms
• Hot cooked rice
• Fresh mint leaves and lemon wedges, optional

1. Grate 2 onions; place in a large bowl. Add the oil, garlic and chicken; turn to coat. Refrigerate for 8 hours or overnight.
2. 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.
3. 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.
4. 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.
5. Serve kabobs with rice and reserved figs; drizzle with sauce. Garnish with mint and lemon if desired.

onions, olive oil, garlic, chicken breasts, figs, sweet white wine, orange marmalade, preserves, lemon juice, salt, white pepper, portobello mushrooms, rice, mint

Taken from www.tasteofhome.com/recipes/fig-wine-sauced-chicken-kabobs/ (may not work)