This recipe, from Tilla Manya Chaya Crowne, at The Jerusalem Cafe at Cambridge University, is a traditional eastern European Jewish dish. At Rosh Hashanna especially, many dishes are either sweetened with honey or fruits to signify the hope that one may have a 'sweet new year'.


  • 1 chicken - 2½ to 3lb) cut into pieces

  • 12 canned or fresh figs, stems removed (To substitute dried for canned figs, cover with water and soak 2 hours)

  • 1 cup dry white wine or water

  • 2 tbsp honey

  • 1 tsp ground cinnamon

  • 1 tsp ground coriander

  • 1 tsp salt or to taste¼ tsp pepper

  • 1 bay leaf


  • 1.

    Preheat oven to 190c/375f.

  • 2.

    Place chicken and figs in a single layer in a large roasting pan. Combine wine, honey, cinnamon, coriander, salt and pepper and bay leaf and pour over the chicken.

  • 3.

    Roast, basting and turning occasionally, until chicken is tender and brown, which should take about 1 hour.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 619kj
  • Fat Total 34g
  • Saturated Fat 10g
  • Protein 43g
  • Carbohydrate 26g
  • Sugar 22g
  • Sodium 164mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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