Ingredients
1 tablespoon extra virgin olive oil (EVOO)
2 carrots, grated
1 cup cooked shredded rotisserie chicken
3 black mission figs, chopped
1 pinch ground cinnamon
2 cups chicken broth or water
1 cup cooked brown rice
Directions
In a deep, medium skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Add the carrots and cook until slightly softened, 3-4 minutes. Add the chicken, figs and cinnamon and toss. Stir in half of the chicken broth, then the rice and warm through, 3-4 minutes. Stir in more broth, as needed, to make a slightly soupy mixture
