Ingredients
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6 - 8
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2
-
1/4
-
2
-
2
-
3/4
-
1/2
-
2
-
1
-
-
-
-
-
-
Directions
Egyptian Lemon Chicken With Figs, 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, This was really good used chicken breast instead of thighs I might try adapting this to the slow cooker Made for ZWT6 , A wonderful recipe Very easy to put together, next time I will try fresh figs to see what a difference it will make Thank you for posting another great recipe Made for ZWT6 for the xtra hot dishes
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Steps
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1
Done
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Preheat the Oven to 400. |
|
2
Done
|
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
Done
|
Slice the Remaining Lemon and Arrange Evenly, Along With the Figs in a 13x9 Baking Dish. |
|
4
Done
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Place the Chicken Thighs on Top in a Single Layer, Then Drizzle the Vinegar Mixture Over the Chicken. |
|
5
Done
|
Sprinkle With the Thyme and Salt. |
|
6
Done
|
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
Done
|
Sprinkle With Cilantro and Serve Immediately. |
