Chicken with Figs

Last Updated on Thursday, 20 January 2011 05:35 Written by Flax Tuesday, 18 January 2011 05:05

Lemon slices with figs

While I do try to keep my site vegan and health oriented, every so often I do post a special holiday recipe that has nothing to do with health but is instead holiday oriented.  While this dish is for carnivores, for those who are interested in eating only vegan, it makes a fantastic fig chutney.

 This dish was fist made for me by an old friend of mine, Adeena Sussman.  One evening, many years ago,  Adeena dropped by to visit.  She then proceeded to cook dinner for myself and my newly married husband. Her recipe has become a family favorite, one that I especially like to make it for Tu b’shvat as it has figs, one of the seven species.  

While Adeena’s recipe calls for baking the dish in a fruity white wine, I prefer to cook mine slowly on the stove top, this allows the figs to turn into a jam that just melts in your mouth.  Both ways are good, Adeena’s is perhaps more American in flavor while my dish is perhaps more Moroccan in style.


  • 1 chicken, quartered and skin removed
  • olive oil
  • 20 dried figs, sliced into 4
  • 2 lemons, sliced
  • 1 head garlic, chopped
  • 1 bunch coriander, chopped
  • 1 cup water
  • turmeric
  • chili pepper
  • salt and pepper

Heat the olive oil in a large skillet with a tight lid.  Brown the chicken on both sides.  Add the remaining ingredients.  Cover with the lid, bring to a boil and allow to cook over a low flame for one hour, being careful that the bottom doesn’t burn.  If it looks like the bottom will burn than you can add a little more water to the pot. 

Remove the lid, if there is any extra water, boil it out.

Serve hot on a bed of rice.



  1. Fig Chutney | Just Add Flax   |  Wednesday, 19 January 2011 at 2:00 pm

    […] recipe started as a chicken dish, but if you cook it without the chicken, then you have a delicious vegan chutney.  This jam-like […]

  2. April   |  Friday, 21 January 2011 at 3:03 am

    I consider this to be one of your signature dishes., Sim. I am delighted to have the recipe. So delighted in fact, I can’t help but make it tomorrow! Xxoo

  3. Shari   |  Monday, 31 January 2011 at 6:20 pm

    Sima, this was delicious. Thanks for sharing the recipe!

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