Fig and Lemon Chicken

"This is a very flavorful recipe. I usually double the sauce."
 
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Ready In:
1hr
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Preheat oven to 400 degrees F (200 degrees C).
  • Squeeze juices from halved lemon into a small bowl, then stir in brown sugar, vinegar and water; set aside.
  • Place figs and sliced lemon segments in the bottom of an 11x16 inch baking/roasting dish.
  • Arrange chicken thighs on top, then pour vinegar mixture over chicken.
  • Finally, sprinkle with salt and dried parsley to taste.
  • Bake/roast at 400 degrees F (200 degrees C) for 50 minutes, basting frequently (turn figs if they begin to brown).
  • With a slotted spoon, remove chicken, figs and lemon slices from baking dish and place on a warm platter.
  • Skim fat from cooking juices, then pour over chicken as sauce.
  • Garnish with fresh parlsey and serve.

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Reviews

  1. This is really very tasty. I tried it because I like fruit with chicken, couldn't picture what this would be like, and was really curious. I followed the recipe for 2/3 of the chicken, but I did 1/3 with sliced prunes instead of figs because I didn't have a large enough pan, or quite enough figs! The figs were better than prunes, but the prune one was quite good once I added some honey to it. (Prunes, I've just learned, are considerably less sweet than figs.) I liked how easy it was to prepare, too, and the sauce was delicious over rice.
     
  2. I love figs and was excited to find this recipe. I cut it down to 4 chicken thighs, and used skinless/boneless. I did cut the figs in half and trimmed off the stems. Otherwise I followed the recipe exactly. The chicken had a great lemon flavor and I liked the combination of flavors.
     
  3. This is a great recipe. We used this recipe for our Once A Month Cooking group, and it froze great! The figs made a great sauce.
     
  4. Just made this for Pesach, and it was great. I had to make a few substitutions (used honey instead of brown sugar, white wine vinegar instead of white vinegar) and it was still good (though I think it might be better in its original). I also only had 1 lb of figs for each 12 pieces of chicken, but... Thanks again for another winner, Mirj!
     
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Tweaks

  1. Just made this for Pesach, and it was great. I had to make a few substitutions (used honey instead of brown sugar, white wine vinegar instead of white vinegar) and it was still good (though I think it might be better in its original). I also only had 1 lb of figs for each 12 pieces of chicken, but... Thanks again for another winner, Mirj!
     

RECIPE SUBMITTED BY

<p><strong><span style=color: #ff0000;>Come and visit me on my blog:&nbsp; </span></strong></p> <p><a href=http://www.miriyummy.wordpress.com><strong><span style=color: #ff0000;>www.miriyummy.wordpress.com</span></strong></a></p> <p>&nbsp;</p> <p>October 2011: It's been 10 years since I came into Zaar one day at the recommendation of someone on another website. If you ask my husband (or my coworkers), I haven't logged out since! <br /><br /><a href=http://www.TickerFactory.com/><br /><img src=http://tickers.TickerFactory.com/ezt/d/4;15;0/st/20011021/e/I Joined Zaar%21/dt/6/k/f656/event.png border=0 alt= /></a> <br /><br />So what's happened in the ten years since I became addicted to Zaar? Well, I've been happily married, happily divorced, and happily married once again. (Wanna see wedding pictures? 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