Ingredients

12 chicken thighs

2 lemons, 1 sliced, 1 halved

1/4 cup brown sugar

1/4 cup white vinegar

1/4 cup water

1lb dried figs

salt to taste

1 teaspoon dried parsley

1 tablespoon chopped fresh parsley

Method

Preheat the chicken thighs in oven to 400 degrees F (200 degrees C).

Squeeze juices from halved lemon into a small bowl, then stir in brown sugar, vinegar and water; set aside.

Place figs and sliced lemon segments in the bottom of an 11x16 inch baking/roasting dish.

Arrange chicken thighs on top, then pour vinegar mixture over chicken.

Finally, sprinkle with salt and dried parsley to taste.

Bake/roast at 400 degrees F (200 degrees C) 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.

Cooks Comments and Tips

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