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
Steps
Preheat the oven to 400.
Squeeze the juice from one of the lemons into a small bowl , add the brown sugar , vinegar and water.
Mix well and set aside.
Slice the remaining lemon and arrange evenly , along with the figs in a 13x9 baking dish.
Place the chicken thighs on top in a single layer , then drizzle the vinegar mixture over the chicken.
Sprinkle with the thyme and salt.
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.
Sprinkle with cilantro and serve immediately.
Ingredients
boneless skinless chicken thighs, lemons, brown sugar, white wine vinegar, water, dried fig, sea salt, thyme, fresh cilantro