1. Place water, two tablespoons sugar, wine, tamarind paste, nutmeg, allspice, cinnamon and cardamom in a small pot. Bring to a boil. Lower heat to a simmer and gently place in one layer of figs, stem side up. Cook for 10 minutes and remove with a slotted spoon. Cook in batches until all the figs are ready.
2. Strain the sauce through a strainer to remove the seeds and any bits of chicken and return to the pot.
3. Add in one tablespoon of sugar and orange extract. Boil hard for four to five minutes until the reduction coats the back of a spoon.