8 whole boneless, skinless chicken breasts (cut in half)
3/4 c. red wine vinegar
1 c. extra virgin olive oil
4 cloves minced garlic
2 tsp. thyme
2 tsp. cumin
1/2 tsp. ginger
Salt (1/2 tsp., sm. amount, if desired)
6 tbsp. green peppercorns in water, drained
12-20 figs (fresh or dried)
1 can pitted, whole black olives (drained)
1/2 c. brown sugar
1 c. Madeira wine
1 1/2-2 c. pecans

Marinade overnight - first 11 ingredients (through olives) in large baking dish (or 2 smaller). Before baking, mix brown sugar and wine. Add mixture and pecans to chicken marinade. Bake 25-30 minutes, uncovered, in 375 degree oven. Serves 8-12. Delicious with brown/wild rice.