| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
Poultry, Jewish, Holidays |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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@mb.sympatico.ca> on Sep 13, 1998, converted by MM_Buster v2.0l.
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