Season chicken with salt and pepper.

Bring a pot of water to boil, add in the chicken pieces and cook until done. Alternatively, sauté lightly in oil. Let cool.

Take a dried fig by the small steam and gently pull up and press in the sides of the fig until it opens up and elongates. Make a small slit in the bottom and check the inside of the fig as best as possible. Place your finger inside the opening and gently push out the sides of the fig until there is space inside to fill. Stuff with chicken mix. Close up the opening by pressing the sides together or overlapping the slits.

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.

Strain the sauce through a strainer to remove the seeds and any bits of chicken and return to the pot.

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.

Place small dollops of sauce reduction on a serving plate and gently place a warm fig in the middle of each one. (You can drizzle more sauce over if you like.) I serve these on a long platter and garnish with pomegranate seeds. Enjoy warm!