Egyptian Lemon Chicken With Figs

Recipe by Tinkerbell
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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.
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