Chicken With Figs And Lemon Crock Pot Food

CHICKEN WITH FIGS AND LEMON (CROCK POT)

Chicken With Figs and Lemon (Crock Pot) image

From Cooking Light Slow Cooker. This is a wonderful, flavorful chicken that is great over couscous, bulgur or brown rice.

Provided by KelBel

Categories One Dish Meal

Time 6h5m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

8 chicken thighs
1 cup chicken broth
1/2 teaspoon lemon rind, grated
3 tablespoons fresh lemon juice
1 (1 1/4 ounce) package alfredo sauce (recommend McCormick)
3 tablespoons Dijon mustard
4 garlic cloves, minced
1 onion, sliced
1 cup dried calimyrna fig, halved

Steps:

Brown chicken over medium high heat, 5-6 minutes, turning once.
Combine broth through garlic in 5 quart slow cooker. Stir until well blended.
Add onion, figs and chicken making sure broth covers chicken.
Cover and cook on low for 6-8 hours.
Great over couscous, bulgur or rice.

Nutrition Facts : Calories 524.8, Fat 29.9, SaturatedFat 8.2, Cholesterol 157.9, Sodium 462.7, Carbohydrate 29, Fiber 4.6, Sugar 19.6, Protein 36

FIG AND LEMON CHICKEN

Fig and Lemon Chicken image

Chicken thighs roasted with figs and lemon slices in a lemon, vinegar and brown sugar glaze. Easy, delicious and if you don't feel the sauce is enough it can easily be doubled.

Provided by Kimber

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 1h

Yield 12

Number Of Ingredients 10

Ingredients

1 lemon, juiced
¼ cup brown sugar
¼ cup white vinegar
¼ cup water
1 ½ pounds dried figs
1 lemon, sliced
12 chicken thighs
salt to taste
1 tablespoon chopped fresh parsley
1 teaspoon dried parsley

Steps:

Preheat oven to 400 degrees F (200 degrees C).
In a small bowl, combine lemon juice, brown sugar, vinegar and water; set aside.
Place figs and lemon slices 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.

Nutrition Facts : Calories 322.6 calories, Carbohydrate 43.6 g, Cholesterol 58.6 mg, Fat 10.5 g, Fiber 7.8 g, Protein 17.8 g, SaturatedFat 2.9 g, Sodium 61.6 mg, Sugar 34.6 g

ORANGE CHICKEN WITH GOLDEN RAISINS AND FIGS

Orange Chicken with Golden Raisins and Figs image

Provided by Jennifer Felicia Abadi

Categories Chicken Fruit Marinate Orange Raisin Fig

Yield Makes 4 servings

Number Of Ingredients 19

Ingredients

Sauce
1 1/2 cups coarsely chopped yellow onions
2 cups peeled and cubed white potatoes (any kind)
1/4 cup golden raisins
1/2 cup whole Black Mission figs or the larger, amber-colored Calimyrna figs, cut into halves
1 1/2 cups fresh orange juice, strained
4 1/2 teaspoons Worcestershire sauce, (preferably Lea & Perrins, or another brand that lists tamarind as an ingredient
1/2 teaspoon curry powder
1/2 tablespoon soy sauce
Chicken
3 pounds chicken pieces (white and dark meat)
1 teaspoon salt
Several grindings of black pepper
1 teaspoon garlic powder
1/2 teaspoon ground allspice
1/2 teaspoon paprika
4 1/2 teaspoons olive oil
To Serve
1 recipe Basic Syrian Rice (recipe can be found in book)

Steps:

1. Prepare the sauce. Combine all the ingredients in a medium-size bowl and set aside.
2. Prepare the chicken. Rinse the chicken under cold running water and pat dry with paper towels. Place on a plate.
3. Combine the salt, pepper, garlic powder, allspice, and paprika in a small bowl. Rub the spices into the chicken skin.
4. Heat the olive oil in a large pot over medium-high heat. When the oil is very hot, add the chicken pieces and brown, cooking for 2 to 3 minutes on each side. Pour the sauce over the chicken and simmer, covered, over medium heat until the chicken is cooked through and very moist, 30 to 45 minutes.
5. Serve the chicken pieces over rice, with the sauce spooned on top.

FIG AND LEMON CHICKEN

Fig and Lemon Chicken image

Make and share this Fig and Lemon Chicken recipe from Food.com.

Provided by Mirj2338

Categories Lunch/Snacks

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

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 lbs dried figs
salt
1 teaspoon dried parsley
1 tablespoon chopped fresh parsley

Steps:

Preheat 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 parlsey and serve.

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