Saffron fig and spinach chicken rolls

Ingredients

• 2 boneless, skinless chicken breasts
• 4 tbsp sesame oil
• 1/2 cup dried figs, chopped
• 6-10+ saffron threads
• 1 teaspoon cumin seeds
• 1 medium yellow onion, finely chopped
• 1 pound baby spinach
• 1/2 tsp cayenne or hot Indian chili powder
• Salt
• 2 tsp finely chopped garlic
• 2 tsp finely chopped fresh ginger
• 1 cup tomato sauce (or canned chopped tomatoes for more texture)
• 1/2 cup heavy cream
• 2 tablespoons fresh cilantro, chopped

Put the chicken under some plastic wrap or similar and bash it with a heavy rolling pin into a uniform thickness.

Heat 2 tbsp of the sesame oil in a large frying pan over medium heat. Add figs and saffron and stir fry for 2 minutes until they soften up and take on saffron color.

Add cumin seeds and chopped onions and stir fry about 5 minutes. Mix in the spinach and stir until incorporated and they are well wilted. Stir in cayenne pepper and about 1/2 tsp salt or so to taste.

Spread the spinach and fig stuffing over each chicken breast and wrap and roll over the stuffing (difficult, messy). Secure the breasts with toothpick (not strictly necessary).

Heat remaining 2 tbsp sesame oil in another, smaller skillet over medium heat. Add garlic and ginger and cook until fragrant. Add tomato sauce (or chopped tomatoes) and heavy cream and cook till sauce is thick and smooth. Add a little salt, maybe 1/4 tsp or so. 

Preheat the over to 350F. Arrange chicken breasts in a shallow baking dish and pour the tomato sauce over them. Bake for 45 minutes.

Serve on a bed of rice garnished with chopped cilantro.