Ashkenazic chicken with figs (huhn mit feigen)

Yield: 4 Servings

Measure Ingredient
1 Chicken; cut into pieces, (2 1/2-3 lb)
12 Canned or fresh figs; stems removed
1 cup Dry white wine or water
2 tablespoons Honey; up to 4
1 teaspoon Ground cinnamon
1 teaspoon Ground coriander
1 teaspoon Salt or to taste
¼ teaspoon Pepper
1 Bay leaf

Preheat oven to 375F. Place chicken and figs in a single layer in a large roasting pan. Combine wine, honey, cinnamon, coriander, salt and pepper and bay leaf, pour over chicken. Roast, basting and turning occasionally, until chicken is tender and brown, about 1 hour. Yields 4 servings. PER SERVING: CALORIES 468, PROTEIN 35 G, FAT 16 G, CARBOHYDRATES 46 G. Note: This dish typifies the Eastern European love of meats cooked with sweeteners and spices. To substitute dried for canned figs, cover with water and soak 2 hours.

Recipe by: President's Choice Magazine Posted to JEWISH-FOOD digest by Bob & Carole Walberg <walbergr@...> on Sep 13, 1998, converted by MM_Buster v2.0l.

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