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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a very flavorful recipe. I usually double the sauce. Ingredients:
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 |
salt |
1 teaspoon dried parsley |
1 tablespoon chopped fresh parsley |
Directions:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Squeeze juices from halved lemon into a small bowl, then stir in brown sugar, vinegar and water; set aside.
3. Place figs and sliced lemon segments in the bottom of an 11x16 inch baking/roasting dish.
4. Arrange chicken thighs on top, then pour vinegar mixture over chicken.
5. Finally, sprinkle with salt and dried parsley to taste.
6. Bake/roast at 400 degrees F (200 degrees C) for 50 minutes, basting frequently (turn figs if they begin to brown).
7. With a slotted spoon, remove chicken, figs and lemon slices from baking dish and place on a warm platter.
8. Skim fat from cooking juices, then pour over chicken as sauce.
9. Garnish with fresh parlsey and serve.
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