This dish is so unique in flavor and beautiful in presentation. The use of figs and honey add a sophistication that is perfect for your Rosh Hashana meal. It's simple to prepare and your home will smell like heaven while it's cooking. Always a crowd-pleaser!!
Yield: 12 pieces of chicken
12 pieces of skinless chicken, on or off the bone
3 tablespoons olive oil
2 onions, peeled
2 garlic cloves
leaves from 2 rosemary sprigs
6 thyme sprigs
15 ounce can plain pumpkin puree
1 cup dried mission figlets or 2 cups fresh figs, stemmed
2 cinnamon sticks, cracked
1 teaspoon ground allspice
¼ cup honey
1 cup red wine
1 ¼ cup water
salt and freshly ground black pepper
toasted slivered almonds
Season the chicken pieces with salt and pepper. In a food processor, (or by hand) chop up the onions, garlic, rosemary and thyme…don’t let it get mushy…Just a few quick pulses.
Heat the oil in a heavy roasting pan over medium-high heat. Saute the onions, garlic, rosemary and thyme for about 6 minutes, until soft and fragrant. Add the chicken pieces, and brown for several minutes. Meanwhile, In a large bowl, whisk together the pumpkin puree, the figs, cinnamon, allspice, honey, wine, and water. (This is usually the point where I pour myself a glass of red…once the bottle is opened- why not?) Pour over the chicken. The smell should be so beyond right now. Spoon the sauce all over the chicken. Bring to a boil, and then reduce the heat to medium. Cover, and cook for about 45 minutes up to 1 hour. Place the chicken pieces on a serving platter, Spoon the sauce over, and sprinkle the toasted almonds over the top.