Prep 10 mins
Cook 50 mins
This is a very flavorful recipe. I usually double the sauce.
- 12 chicken thighs
- 2 lemons, 1 sliced,1 halved
- 1⁄4 cup brown sugar
- 1⁄4 cup white vinegar
- 1⁄4 cup water
- 1 1⁄2 lbs dried figs
- 1 teaspoon dried parsley
- 1 tablespoon chopped fresh parsley
- 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.
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.
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.
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.