Ashkenazic Chicken With Figs (huhn Mit Feigen) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1: Chicken, cut into pieces, (2 1/2-3 lb)
12: Canned or fresh figs, stems removed
1 cup: Dry white wine or water,
2 tbsp: Honey, up to 4
1 tsp: Ground cinnamon,
1 tsp: Ground coriander,
1 tsp: Salt or to taste,
1/4 tsp: Pepper,
1: Bay leaf,
Directions:
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: Presidents Choice Magazine
Posted to JEWISH-FOOD digest by Bob & Carole Walberg
on Sep 13, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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
Source from luhu.jp