Fig and Lemon Chicken
1 lemon, juiced
1/4 cup brown sugar
1/4 cup white vinegar
1/4 cup water
1 1/2 pounds dried figs
1 lemon, sliced
12 chicken thighs
salt to taste
1 tablespoon chopped fresh parsley
1 teaspoon dried parsley
1 Preheat oven to 400 degrees F (200 degrees C).
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 an 11×16 inch baking/roasting dish. Arrange chicken thighs on top, then pour vinegar mixture over chicken. Finally, sprinkle with salt and dried parsley to taste.
4 Bake/roast at 400 degrees F (200 degrees C) for 50 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.
I got this in an e-mail from AllRecipes.com – it’s a Recipe-a-Day sort of thing that you can sign up for. I made it for my husband, and he absolutely loved it. I tried really hard to follow the directions to the letter, but couldn’t resist soaking the dried figs first. I just didn’t have faith that they would hydrate while cooking. One thing I may do is try this in the crock pot – I thought that some of my thighs were dry, but they were skinless and boneless, so that probably added to it.
I also have ideas about making it more savory, by adding black or green olives and onions. I was attracted to the recipe for it’s likeness to a Moroccan recipe, but if you look at this recipe for Moroccan Lemon Chicken with Olives, it’s definitely a different vibe. Preserved Lemons are salty, and olives are salty, too. Maybe I will try MOROCCAN CHICKEN TAGINE WITH HONEY AND APRICOTS… The possibilities are endless!