-
1
Dice 2 onions, and place them in a large skillet with 2 tablespoons olive oil.
-
2
Saute over medium-high heat for 5 minutes.
-
3
Using a meat grinder or a food processor fitted with a steel blade, grind or pulse chicken until finely diced.
-
4
Add chicken, cardamom, cloves and salt and pepper to skillet, and continue cooking over low heat until chicken is lightly browned.
-
5
Adjust seasonings, and remove from heat.
-
6
Mix tamarind concentrate with 4 cups hot water in a large saucepan, and bring to boil.
-
7
Add 2 diced figs along with brown sugar.
-
8
Reduce heat, cover, and simmer for 5 minutes.
-
9
Core remaining onions from bottoms up, leaving tops intact, removing all but a few inside layers.
-
10
Stuff them 3/4 of the way full with chicken mixture.
-
11
Close hole at bottom of onion with a small piece of onion from core.
-
12
Place stuffed onions in pot with tamarind sauce.
-
13
Cover pot, and bring to boil.
-
14
Reduce heat, and simmer for 30 minutes.
-
15
Meanwhile, in a large skillet, brown eggplants on all sides in remaining tablespoon olive oil.
-
16
Remove from heat, and allow to cool for 5 minutes.
-
17
Make a slit in one side of each eggplant about 1 inch deep and 2 inches long.
-
18
Carefully open, and scoop out seeds, making a pocket large enough to hold about 1/4 cup chicken mixture.
-
19
Stuff eggplants, and add them to onions in pot.
-
20
Cook covered for 30 minutes more.
-
21
Open whole figs from bottoms up, and remove seeds.
-
22
Stuff with 1 tablespoon chicken filling.
-
23
Add figs to pot with onions and eggplants, and simmer for 10 minutes.
-
24
Serve one stuffed fig, one eggplant and one onion to each person, with sauce drizzled over all three.
