Published October-08-05
 
 
Eddy's Recipes from
It's Not Just Chicken Soup.
Kosher cooking by Eddy Robey M.A.
 
  Issue: 6.09
 
Harvest Chicken
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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.

Ingredients

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

Method

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 until needed.

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.



Copyright 2002 Eddy Robey
Excerpts from It's Not Just Chicken Soup.
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