Egyptian Lemon Chicken With Figs

• 6 -8 boneless skinless chicken thighs
• 2 lemons
• 1/4 cup brown sugar
• 2 ounces white wine vinegar
• 2 ounces water
• 3/4 lb dried fig (I buy them in the bulk section of the grocery store)
• 1/2 teaspoon sea salt
• 2 teaspoons thyme (fresh or dried)
• 1 tablespoon fresh cilantro, chopped

1. Preheat the oven to 400u0b0.
2. 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. Slice the remaining lemon and arrange evenly, along with the figs in a 13x9 baking dish.
4. Place the chicken thighs on top in a single layer, then drizzle the vinegar mixture over the chicken.
5. Sprinkle with the thyme and salt.
6. Bake at 400u0b0 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. Sprinkle with cilantro and serve immediately.

chicken thighs, lemons, brown sugar, white wine vinegar, water, section, salt, thyme, fresh cilantro

Taken from www.food.com/recipe/egyptian-lemon-chicken-with-figs-414903 (may not work)