- 1 1/2 pounds fresh figs halved
- 1 teaspoon ground fenugreek seeds
- 1 cup light coconut milk
- 24 oz boneless, skinless chicken breasts cubed
- Preheat oven to 400 degrees Fahrenheit.
- In a food processor, puree the figs, fenugreek seeds, and milk.
- Place the chicken in a 9-inch square baking dish and pour the fig mixture over the chicken.
- Bake for 25 to 30 minutes, until the chicken is fully cooked. (Do not overcook the chicken; it should be tender.)