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Seven Species Harvest Chicken

Seven-Species Harvest Chicken

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
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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