Egyptian Lemon Chicken With Figs |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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 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:
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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