| 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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