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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Adapted from a recipe by Kimber . Ingredients:
2 lemons, juice of |
1/2 cup brown sugar |
1/4 cup white wine vinegar |
1/2 cup water |
1 (9 -10 ounce) package dried figs, halved |
1 lemon, peel removed and sliced thin |
12 boneless skinless chicken thighs |
salt, to taste |
ground black pepper, to taste |
1 tablespoon chopped fresh parsley |
Directions:
1. Preheat oven to 400°F.
2. In a small bowl, combine lemon juice, brown sugar, vinegar and water; set aside.
3. Place figs and lemon slices in the bottom of a baking dish. Arrange chicken thighs on top, then pour vinegar mixture over chicken. Finally, sprinkle with salt and pepper to taste.
4. Bake for 30-40 minutes, basting frequently (turn figs if they begin to brown).
5. 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 parsley and serve.
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