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Title: Ashkenazic Chicken with Figs (Huhn Mit Feigen) Categories: Poultry, Jewish, Holidays Yield: 4 Servings 1 Chicken; cut into pieces, (2 -1/2-3 lb) 12 Canned or fresh figs; stems -removed 1 c Dry white wine or water 2 tb Honey; up to 4 1 ts Ground cinnamon 1 ts Ground coriander 1 ts Salt or to taste 1/4 ts 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 |