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Ashkenazic Chicken with Figs (Huhn Mit Feigen)

Ashkenazic Chicken with Figs (Huhn Mit Feigen)

Categories: White Wine, Wine, Chicken, Holidays, Jewish, Poultry

1 Chicken, cut into pieces
12 Canned or fresh figs; stems
1 cup of dry white wine or water
2 - 4 tablespoons of Honey
1 teaspoon of ground cinnamon
1 teaspoon of ground coriander
1 teaspoon of salt or to taste
1/4 teaspoon of pepper
1 Bay leaf

Preheat oven to 375ºF. 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: Presidents Choice Magazine Posted to JEWISH-FOOD digest by Bob & Carole Walberg <walbergr@mb.sympatico.ca> on Sep 13, 1998, converted by MM_Buster v2.0l.