1 1/2 cups milk
2 tablespoons vegetable oil
2 tablespoons olive oil
2 cloves garlic, crushed
1 teaspoon salt
1 teaspoon paprika
1 teaspoon crushed red pepper
1 1/2 teaspoons onion powder
3 tablespoons salt, divided
1/2 teaspoon black pepper
1 (8 ounce) can raspberry preserves
1 teaspoon grated lemon zest
1 (4 ounce) can sliced figs, drained
Bring a large pot of water to a boil. Add milk, reduce heat to low, stirring occasionally. Cook, stirring constantly, for 5 or 6 minutes, or until thickened. Remove from heat and stir in oil, olive oil, garlic, salt, paprika, onion powder, salt, black pepper and raspberry preserves. Let cool slightly.
In a large bowl, combine raspberry preserves, lemon zest, figs and remaining 1/2 cup of water. Mix well and spread mixture over chicken. Cover pot and simmer simmering chicken for 30 minutes, turning 10 minutes, until chicken is no longer pink.