Ingredients

For the chicken: 1 1/2 tablespoons minced shallots 1 tablespoon minced garlic 1 tablespoon chopped fresh rosemary 1/2 tablespoon chili powder 1/2 tablespoon dried oregano 1 teaspoon ground coriander 1/2 teaspoon ground nutmeg 1/4 teaspoon cayenne pepper 1/4 teaspoon ground black pepper 1/2 cup light brown sugar 1/3 cup balsamic vinegar 5 boneless chicken breasts, preferably skin on For the marbella sauce: 1 tablespoon unsalted butter 2 teaspoons minced shallots 2 teaspoons minced garlic 1 tablespoon all-purpose flour 3 cups reduced sodium chicken stock, heated 2 teaspoons chopped fresh rosemary 2 teaspoons minced fresh ginger 1 bay leaf 1/2 teaspoon dried oregano 1/2 teaspoon coriander 1/4 teaspoon cayenne pepper 1/4 teaspoon ground nutmeg 1/2 cup balsamic vinegar 1/2 cup and 2 tablespoons light brown sugar 1/4 cup plus 3 tablespoons port wine, divided 1 tablespoon cornstarch Infused Mission figs: 15 dried Mission figs 1 cup port or Madeira wine Final preparation 1/4 cup Madeira 1 tablespoon balsamic vinegar 1/3 cup reduced-sodium chicken broth 15 Spanish olives 3 tablespoons capers, drained 1/5 cup sliced almonds, toasted

Description

To Prepare The Chicken: In A Large Bowl Or Container, Combine Shallots, Garlic, Rosemary, Chili Powder, Oregano, Coriander, Nutmeg, Cayenne And Black Peppers And Brown Sugar. Add Vinegar, And Stir Well To Combine. Add Chicken, And Rub With Mixture. Cover

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