I'll share my recipe, if you'll share yours, August 27, 2012
Fig and Lemon Chicken
Chicken thighs roasted with figs and lemon slices in a lemon, vinegar and dark brown sugar sauce. Easy, delicious and if you don't feel the sauce is enough it can easily be doubled.
1 lemon, juiced
1/4 cup dark brown soft sugar
1/4 cup white wine vinegar
1/4 cup water
675g dried figs
1 lemon, sliced
12 chicken thighs
salt to taste
small handful chopped fresh parsley
1 teaspoon dried parsley
Preheat oven to 200 degrees C.
In a small bowl, combine lemon juice, sugar, vinegar and water; set aside.
Place figs and lemon slices in the bottom of a large baking tray. Arrange chicken thighs on top, then pour vinegar mixture over chicken. Finally, sprinkle with salt and dried
parsley to taste.
Bake in preheated oven for 50 minutes, basting frequently (turn figs if they begin to brown).
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.