The New Yiddish Kitchen Cookbook Review: Chicken with Figs & Olives

Paleo Yiddish Kitchen Asparagus

If it's not obvious yet, I love food that comes with a story. It's like giving a muffin a soul when you explain how it was the same recipe your grandmother used to make. Suddenly, a plain blueberry muffin is a masterfully crafted bun--one that's been handed down from generation to generation- one that lives and breaths and leaves behind a legacy. 

That's why, when I first opened up The New Yiddish Kitchen, by Simone Miller and Jennifer Robins, I immediately fell in love. Inside the first few pages, you'll find a story: pictures of Bubbes (grandmas), and notes from the writers. You know right away that each recipe is written with soul.

I flipped through the pages, marking the recipes I liked with a little slip of paper, and noting the ones I loved by drawing a little heart at the top of each bookmark. First up: Honey Dijon Asparagus, pictured above. I went with this recipe because first, I already had all of the ingredients (helloooo, perfect timing!) and second, I was already trying to think of a side dish for dinner (did I mention perfect timing). 

Paleo Chocolate Babka Yiddish Cookbook

Next up? ^^ You know me... Choooocooolate. I've had a bag of Cassava Flour sitting in my Amazon shopping cart for months now and when I saw this recipe for Grain-Free Chocolate Babka and I finally knew what had to be done: order that cassava! It was torture (really, torture) waiting for the package to arrive. I probably refreshed the "track your package" page 50 times, worried that our recent snow storm was going to delay the shipment (spoiler alert: it didn't). 

In the end, my babka turned out no where near as pretty at the one in the book, but we still managed to eat the entire thing in 1 day flat, because it just was sooooo good. 

Paleo Chicken with Figs, Olives and Shallots - Yiddish Kitchen

I actually think my favorite thing I made was the Chicken with Figs & Olives. I'm excited, because I get to share that recipe with you today! It's had some of my favorite ingredients (like dried figs) but it also has a delicious pan sauce, made from a splash of wine and shallots. This one is definitely going down into my list of go-tos.  

And last but not least! A Yiddish style breakfast. I actually make something similar to Shakshuka all the time, but call it "Eggs in Purgatory". I had fun practicing saying "Shakshuka" instead, and love The New Yiddish Kitchen version:

Paleo Yiddish Kitchen Asparagus

This cookbook's publisher sent me this book to review. Opinions are all my own. Supporting fellow healthy food bloggers is something I love to do! 

Pan-Roasted Chicken with Figs & Olives

Paleo, Gluten-Free, Grain-Free    |       |    Print Friendly and PDF

From The New Yiddish Kitchen cookbook.

Serves: 4   |    Total Time:


  • 1 whole chicken, cut up into 8 pieces
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoon avocado oil
  • 1 cup sliced shallots
  • 6 dried figs, roughly chopped
  • 1 cup kalamata olives
  • 1 cup white wine
  • 3 springs thyme


  1. Preheat over to 400°F and place a large, oven safe skillet over medium-high heat. Season the chicken all over with salt and pepper.
  2. Add the oil to the skillet and swirl to coat. Once shimmering, add the chicken, skin side down and allow it to sear for 5-10 minutes, or until skin is brown. Flip and cook for 2-3 minutes on the other side. Remove to a platter.
  3. To the hot pan, add the shallots and figs and sauté for 2-3 minutes, or until the shallots are golden brown. Add the olives, wine, and thyme springs and boil for a minute or so, scraping up any browned bits that have stuck to the bottom of the pan.
  4. Return the chicken to the pan, skin side up, and place in oven. Roast the chicken for 30 minutes, until it reaches and internal temperature of 165°F.