Use all the seven species of Israel in this fabulous chicken dish. The combination of fruits and nuts and cinnamon and spices will delight all your senses.
Seven-Species Harvest Chicken
Servings
8 Servings
Ingredients
- 2 onions chopped
- 2 tablespoons olive oil
- 2 teaspoons Jamie Geller Hawaij for Coffee
- 2 chickens cut into eighths
- ½ cup 65 g flour
- 1 cup dried whole figs
- 1 cup 240 g dried whole dates
- 1 cup 240 mL white wine
- 1 cup 240 mL pomegranate juice
- 1 cup 200 g barley
- 2 cups 475 mL chicken stock
- 1 cup 230 g almonds or pecans (optional)
- Salt and pepper to taste
Instructions
- Sauté onions in olive oil in a large pot. Add hawaij for coffee.
- Toss chicken in a bowl with flour, then add chicken to pot and brown on all sides. (This may need to be done in shifts, according to the size of your pot.)
- Return all chicken pieces to the pot and add figs, dates, wine, pomegranate juice, barley, chicken stock and nuts. Cook 45–60 minutes or until chicken has cooked through. Serve with couscous.
- Source: Eating The Bible Cookbook
I’d like to make it with the dates but I will hold off with the dates & figs till Tu B’Shevat where I can then make a Shecheyanu [ברכת שהחיינו] as part of the Tu B’Shevat seuda(meal) and that goes as well for the figs. Both dates and figs have to be checked for infestation.
Can I make this recipe with chicken cutlets (boneless) and if so, can I bake it? or should I just follow the same directions?
Just made this for the first time, it was very yummy and definitely will make it again. Thanks for sharing a great recipe
Can’t say more — I love this recipe. Chicken, spices and dried fruit. So delicious.