Recipe - Ashkenazic Chicken With Figs (Huhn Mit Feigen)

1 Chicken; cut into pieces, (2
1/23 lb)
12 Canned or fresh figs; stems
removed
1 cup Dry white wine or water
2 tablespoon Honey; up to 4
1 teaspoon Ground cinnamon
1 teaspoon Ground coriander
1 teaspoon Salt or to taste
One fourth teaspoon 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 JEWISHFOOD digest by Bob & Carole Walberg
walbergr@mb.sympatico.ca on Sep 13, 1998, converted by MM_Buster v2.0l.