Yield: 4 Servings
|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|
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.