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1 3-1/2 to 4-pound chicken, whole or cut into pieces
Rinse chicken and place in a bowl. Pour boiling water over to cover and let stand for 2 or 3 minutes. Using a sharp knife, scrape the skin to remove excess surface fat. Pat dry and set aside.
Rinse the figs and snip off the tops with scissors. Place chicken and figs in a single layer in a large roasting pan.
In a small bowl, mix wine, honey, cinnamon, coriander, salt, pepper, and bay leaves and pour over chicken. Cover and marinate for 1 to 4 hours in the refrigerator, turning occasionally.
Preheat oven to 375°F. Roast chicken, basting and turning occasionally, until it is tender and brown, approximately 1 hour. Serve chicken and figs with a little pan juice poured over the top. May be prepared several hours in advance and reheated in the oven.
Note: Muscatel wine is the rich, sweet dessert wine made from muscat grapes and having some of their musky flavor.
Poster's Notes:
It was credited to "The Essential Book of Jewish Festival Cooking," by Phyllis Glazer.
Posted by Diana Freilich
Nutritional Info Per Serving: N/A
12 dried figs
1-1/2 cups muscatel wine (see note)
4 tbsp. honey
1 tsp. cinnamon, ground
1 tsp. coriander, ground
1 tsp. salt or to taste
1/2 tsp. pepper
2 bay leaves
This recipe was in my local newspaper today in an article about Yom Kippur.