Egyptian Lemon Chicken With Figs

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 6 -8 boneless skinless chicken thighs
• 2 lemons
• 1/4 cup brown sugar
• 2 ounces 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

Recipe

• 1 preheat the oven to 400°.
• 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 400° 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.