Egyptian Lemon Chicken With Figs
photo by Jonathan Melendez
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 6 -8 boneless skinless chicken thighs
- 2 lemons
- 1⁄4 cup brown sugar
- 2 ounces white wine vinegar
- 2 ounces water
- 3⁄4 lb dried fig (I buy them in the bulk section of the grocery store)
- 1⁄2 teaspoon sea salt
- 2 teaspoons thyme (fresh or dried)
- 1 tablespoon fresh cilantro, chopped
directions
- Preheat the oven to 400°.
- Squeeze the juice from one of the lemons into a small bowl, add the brown sugar, vinegar and water. Mix well and set aside.
- Slice the remaining lemon and arrange evenly, along with the figs in a 13x9 baking dish.
- Place the chicken thighs on top in a single layer, then drizzle the vinegar mixture over the chicken.
- Sprinkle with the thyme and salt.
- Bake at 400° for about 40 minutes, or until chicken is no longer pink in the middle and juices run clear, basting half-way through cook time.
- Sprinkle with cilantro and serve immediately.
Questions & Replies
Got a question?
Share it with the community!
Reviews
RECIPE SUBMITTED BY
Tinkerbell
Boise, 51
Hi! I am happily married with two children, 26 and 12. For nearly 10 years when this site was Recipezaar and then Food.com I hosted several different forums. I enjoyed making, creating, reviewing, and photographing recipes, but what I miss the most are the friendships I made here. I was Food Editor for the Mill Creek View Newspaper in Mill Creek, WA. for about 4 years during that time. Currently I am the office manager at a small mental health clinic. I'm not on this site much anymore, but I do continue to appreciate and respond to all reviews posted to my recipes.