Gulliver’s Goblin Stoup

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  • 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


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

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