It is a time for us to celebrate the abundance of blessings in
our lives. Our spirits are renewed with an awareness of all the good things G-d
has given. Each year, as we look at stars through the lattice atop our
Sukkahs, we remember being brought safely through the desert, and are
happily grateful for the sustenance which was provided, even as we wandered and
slept in makeshift shelters.
This dish, which includes many sorts of harvest products, is just right for a
feast of gratitude.
1 chicken, cut in small pieces
1/4 cup flour, for dredging
3 tablespoons olive oil
2 onions, chopped
1/2 pound mushrooms, sliced
1/2 pound fresh figs, cut in eighths
1/2 teaspoon salt
1 teaspoon lemon pepper
1 teaspoon ground cardamom
2 tablespoons honey
1 cup dry sherry or marsala wine
cooked rice for serving
Place the chicken pieces, flour, salt, and lemon pepper in a plastic bag, and
shake to coat the chicken.
Place a 4-quart pan over a medium flame, and add the olive oil. When the oil is
hot, add the chicken. Brown the chicken thoroughly, then remove and set aside
Place the chopped onions in the pan, and cook until golden brown. Add the
mushrooms and cardamom, then continue to cook until the mushrooms have released
their juices and started to soften. Add the figs, honey, and wine: then cook and
stir together until the mixture comes to a boil. Remove from heat.
Nestle the browned chicken pieces in the onion mixture, being sure to cover
them. Place a lid on the pan. Put the pan in an oven which has been preheated to
350 degrees. Bake for thirty minutes.
Remove from the oven, and serve over cooked rice.
2002 Eddy Robey
Excerpts from It's Not Just Chicken Soup.
hosted by the Gantseh Megillah
to the recipe list.