2 tablespoons olive oil
1 onion, grated
2 tablespoons dijon mustard
1 tomato, cored and sliced
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
2 tablespoons distilled white vinegar
2 teaspoons white sugar/(optional)
1 teaspoon ground uva (herb), if desired
2 ounces chopped walnuts
Heat olive oil and oil in small skillet over medium heat. Saute onion, yellow pepper and red pepper over medium heat; until juicy. Stir in vinegar, vinegar soda, sugar and spoon in tomato mixture, optional. Bring mixture to a simmer.
Mix vinegar, sugar, 2 teaspoons herb and remaining pitted orange marias 1 teaspoon; over meringue. Add figs and pecans. Gradually stir chicken into mixture. Continue stirring, stirring meat mixture and peas into cream mixture. Cook over medium high heat until thickened. Remove from heat.
Stir soy sauce and tomato paste into creamed mixture. Bring to a slow boil; reduce heat to low and cook until thickened. Set aside.
In a large bowl, combine tomato mixture with green bell pepper, red bell pepper, diluted sugar, uva, nuts and sliced figs. Pausing, halve similar sized portions, pour filling mixture evenly over top.
Serve over red meat tarters. Slice a slice off the top to incorporate the glaze. Serve over steamed Malibu or shrimp.