Wednesday, September 1, 2010

The Perfect Rosh Hashana Chicken Dish

Chicken with Pumpkin, Figs and Honey

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.

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