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Preheat oven to 375F. Place chicken and figs in a single layer in a large roasting pan. Combine wine, honey, cinnamon, coriander, salt and pepper and bay leaf, pour over chicken. Roast, basting and turning occasionally, until chicken is tender and brown, about 1 hour. Yields 4 servings. PER SERVING: CALORIES 468, PROTEIN 35 G, FAT 16 G, CARBOHYDRATES 46 G. Note: This dish typifies the Eastern European love of meats cooked with sweeteners and spices. To substitute dried for canned figs, cover with water and soak 2 hours. Recipe by: Presidents Choice Magazine Posted to JEWISH-FOOD digest by Bob & Carole Walberg
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|Serving Size: 1 Serving (18g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1 (6%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 582.4mg||20 %|
|Potassium 20.7mg||1 %|
|Total Carbohydrate 1.3g||0 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 0.7g|
|Protein 0.1g||0 %|
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Calories per serving: 16
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