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
- Preheat the oven to 400u0b0.
- 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 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.
- 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)