Friday, October 5, 2012
FIG AND LEMON CHICKEN
Chicken thighs roasted with figs and lemon slices in a lemon, vinegar and brown sugar glaze. A good recipe with to break the fast of Ramadan and celebrate the Iftar.
* 12 chicken thighs
* 2 lemons, 1 sliced, 1 halved
* 1/4 cup brown sugar
* 1/4 cup white vinegar
* 1/4 cup water
* 1 1/2 pounds dried figs
* salt to taste
* 1 teaspoon dried parsley
* 1 tablespoon chopped fresh parsley
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..