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Chicken with Pumpkin, Figs, and Honey


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Chicken with Pumpkin, Figs, and Honey


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Chicken with Pumpkin, Figs, and Honey

The ultimate in richness and flavor. This beautiful recipe is a staple at our holiday meals. It is a perfect example of elevating chicken to the next level. The combination of red wine, pumpkin, and figs, along with fresh herbs, really creates a magical dish. Proof that you don’t need to serve expensive cuts of meat to make it impressive.


  • Prep Time : 15 min
  • Cook Time : 45-60 min
  • Ready Time : 1 hour




  • 12 pieces skinless bone-in chicken, white or dark meat
  • Kosher salt and freshly ground black pepper
  • 2 onions, peeled
  • 2 cloves garlic, peeled
  • Leaves from 6 sprigs fresh thyme
  • Needles from 2 sprigs fresh rosemary
  • 3 tablespoons olive oil
  • 1 (15-ounce) can plain pumpkin puree
  • 1 cup red wine
  • ¼ cup honey
  • 1 cup dried Mission figlets or 2 cups fresh figs, stemmed
  • 2 cinnamon sticks, cracked
  • 1 teaspoon ground allspice
  • Slivered almonds, toasted


Season the chicken pieces with salt and pepper and set aside. Combine the onions, garlic, thyme, and rosemary in the bowl of a food processor and pulse once or twice; do not allow the mixture to become mushy.

Heat the oil in a heavy skillet or Dutch oven over medium-high heat. Add the onion mixture and sauté until soft and fragrant, about 6 minutes. Push the onions to the side, add the chicken in batches, and brown for several minutes on all sides.

Meanwhile, in a large bowl, whisk together the pumpkin puree, wine, honey, figs, cinnamon, allspice, and 1¼ cups water. (This is usually the point where I pour myself a glass of red. Once the bottle is open, why not?) Pour over the chicken to cover. (The aroma is beyond at this point!) Bring to a boil, then reduce the heat to medium. Cover and cook until the chicken looks plump and is cooked through, and the aroma is too much for you to handle, 45 minutes for white meat and up to 1 hour for dark meat. Discard the cinnamon sticks. Place the chicken pieces on a serving platter, spoon the sauce over, and sprinkle the toasted almonds over the top.


About Kim Kushner


Author of The Modern Menu Cookbook, Kim Kushner comes from a huge family her Moroccan-born mother was raised in Israel, along with eight siblings. Spending childhood summers in Israel with her extended family, Kim learned to cook by eating, and by participating in family feasts. Hands-on experience with fresh and international ingredients gave Kim an edge when she began her studies at the prestigious Institute of Culinary Education in Manhattan, where she excelled in their Professional Culinary Program. Her culinary style, much like her life, is a study in Modern Orthodoxy: her kitchen is Kosher, and very much in line with her upbringing and heritage; yet, she is young, and her perspective is fresh and new. She’s become known for her healthy, seasonal, and hearty salads made from locally-grown produce not necessarily the first thing that comes to mind when thinking of Kosher cuisine. For Kim, food is tangible and social the effort you put into it comes back to you many times over, in the form of friendships, health, flattery, and fun. The feedback she loves getting most from her clients is that they were not only inspired to try her recipes at home, but to make some changes to them it s proof to her that she’s right: anyone can cook, and everyone should cook. Find more from Kim on her blog, KimKushner.com




14 Responses to Chicken with Pumpkin, Figs, and Honey

  1. avatar says: tina

    what kind of red wine?
    i have marsala cooking wine can i use that?

  2. avatar says: rita

    what temperature to cook Chicken with Pumpkin, Figs, and Honey at??

  3. I can hardly wait to try the cholent

  4. avatar says: Harriet

    Instead of frying, can you bake this?

    • The chicken is not fried in this recipe, it’s us braised on a stovetop!

      • avatar says: debbyz

        Can it be baked?

        • avatar says: kim

          yes! just in the same way. Use an ovenproof pan, and bake covered for about 45 minutes.

  5. avatar says: Christine

    Is the overall flavor sweet or savory? And what would be good as a side?

  6. avatar says: ginette4

    Always looking for a great chicken recipe, we eat so much chicken, sweet!

  7. avatar says: Mona S

    I need to double this recipe for a large group. After I brown the chicken, can I finish it off in the oven in a large pan at 350 degrees for the 45 min-1hr? It will make prep easier and I can serve it from the same pan.

  8. avatar says: nancy

    How can I substitute fresh pumpkin instead of the can of pumpkin puree?

  9. avatar says: hg22

    How well does this recipe freeze and reheat on a blech?

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