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Egyptian Lemon Chicken With Figs

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“This is a slight adaptation of a recipe found at Recipes4us.co.uk. The figs are tender and sweet but the lemon and thyme balance that out quite nicely. The fig's flavor makes me think of a raisin, cranberry and a cherry all mixed together. Sweet, but tangy at the same time. A super easy dish to put together & even easier to eat! :D”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 400°.
  2. Squeeze the juice from one of the lemons into a small bowl, add the brown sugar, vinegar and water. Mix well and set aside.
  3. Slice the remaining lemon and arrange evenly, along with the figs in a 13x9 baking dish.
  4. Place the chicken thighs on top in a single layer, then drizzle the vinegar mixture over the chicken.
  5. Sprinkle with the thyme and salt.
  6. 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.
  7. Sprinkle with cilantro and serve immediately.

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