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Fragrant chicken with figs

Time 1 hour
Yields Serves 6
Fragrant chicken with figs
(Ricardo DeAratanha / Los Angeles Times)
1

Rinse 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.

2

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

3

In 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.

4

Heat 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.)

From “The Essential Book of Jewish Festival Cooking”.

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