Fig and Blackberry Chicken

I whipped up this shockingly easy dish as something sweet to celebrate Rosh Hashana for 5765. The sauce is delicious on rice and tastes great sopped up with challah. It's also surprisingly good as cold chicken leftovers or chopped up and thrown onto a sweet chicken salad.

• 1/2 cup blackberries
• 1/2 cup dried figs, stems removed and figs quartered
• 1/2 cup white wine
• 1/2 cup honey
• 1 tsp cinnamon
• 1/2 tsp coriander
• 1/2 tsp white pepper (black will do)
• 1/4 tsp salt
• 3 - 4 boneless, skinless chicken breasts

Preheat your oven to 375. Mix everything but the chicken in a big bowl. (If you add the ingredients in the order listed, you only need to dirty a single measuring cup.)

Put chicken in a shallow baking dish, preferably one just large enough to hold the flat chicken breasts side by side. Pour the fruit mix over the chicken and cover the baking dish with a piece of aluminum foil.

Bake at 375 for half an hour. If doubling the recipe, bake for 45 minutes.

Serve with rice or challah.