+
0 (0)

Mains

Fragrant chicken with figs

Fragrant chicken with figs
Ricardo DeAratanha / Los Angeles Times

It's become tradition at my house to make new traditions, especially during Rosh Hashana, which begins today at sundown. Unlike the holiday meal for Passover, with its ingredient restrictions, the feast for the Jewish New Year is guided by symbolism: ... Read more

Total Time: 1 hour, plus 1 to 4 hours marinating | Serves 6
  • 1 (3 1/2 - to 4-pound) chicken, cut into pieces
  • 12 fresh figs
  • 1 1/2 cups Muscat wine
  • 1/4 cup honey
  • 1 teaspoon cinnamon
  • 1 teaspoon ground coriander
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground pepper
  • 2 bay leaves

Step 1Rinse the chicken and place it in a bowl. Pour boiling water over it to cover and let it stand for 2 to 3 minutes. Using a sharp knife, scrape the skin to remove excess surface fat. Pat dry and set aside.

Step 2Rinse the figs, trim stems and slice in half lengthwise. Place the chicken and figs in a single layer in a large heavy roasting pan.

Step 3In a small bowl, mix the wine, honey, cinnamon, coriander, salt, pepper and bay leaves and pour over the chicken. Cover and marinate for 1 to 4 hours in the refrigerator, turning occasionally. Remove the figs and set aside.

Step 4Heat the oven to 375 degrees. Roast the chicken, basting and turning occasionally. Add the figs after 20 minutes. Roast until the chicken is tender and brown, about 50 minutes. Serve the chicken and figs with a little pan juice poured on top, accompanied by herbed rice. (May be prepared several hours in advance and reheated in the oven.)

Note: From "The Essential Book of Jewish Festival Cooking".

HAVE YOU TRIED


Herbed flageolet and cannellini beans
Herbed flageolet and cannellini beans

Sweet crepes
Sweet crepes

Apple tart
Apple tart

Milky Maine steamer chowder
Milky Maine steamer chowder

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Mains

Summer Salad with Israeli Couscous
California paella
Roast Lamb With Fresh Peas and Turnips
Cockles in wine over linguine