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Rosh Hashanah Chicken with Figs
1 chicken, cut into pieces (2-1/2 to 3 pounds)
12 canned or fresh figs, stems removed (dried figs should be soaked in water for
2 hours)
1 c. dry white wine or water
2-4 T. honey
1 t. ground cinnamon
1 t. ground coriander
1 t. salt
¼ t. pepper
1 bay leaf
Preheat oven to 375 degrees.
Place chicken and figs in a single layer in a large roasting pan. Combine wine,
honey, cinnamon, coriander, salt, pepper, and bay leaf, and pour over chicken.
Roast, basting and turning occasionally, until chicken is tender and brown,
about one hour. Serves 4.
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