Fig And Lemon Chicken Food

FIG AND LEMON CHICKEN

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.

ROAST CHICKEN WITH LEMON AND FIGS

Steps:

• Preheat the oven to 400.
• Spray a 9 X 13-inch baking dish with nonstick spray.
• Trim the ends from 1 lemon: cut into very thin, round slices (about 12).
• Place the lemon slices and the figs in the baking dish.
• You may want extra lemon slices.
• They are really good to eat after they have been cooking under the chicken.
• Arrange the chicken breast or pieces.
• Sprinkle with salt and pepper.
• Squeeze enough juice from the remaining 2 lemons to equal 3 tablespoons; transfer to a small bowl.
• Stir in the brown sugar, vinegar and water.
• Pour the lemon mixture over the chicken; cover the baking dish loosely with foil.
• Roast the chicken 35 minutes.
• Remove the foil and roast, uncovered, basting the chicken twice, until cooked through, 15 minutes more.
• With a slotted spoon transfer the chicken, figs and lemon slices with a slotted spooon to a serving platter.
• Discard the fat from the pan drippings; spoon over the chicken.

FIG AND LEMON CHICKEN

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.

EGYPTIAN LEMON CHICKEN WITH FIGS

Steps:

• Preheat the oven to 400°.
• Squeeze the juice from one of the lemons into a small bowl, add the brown sugar, vinegar and water. Mix well and set aside.
• Slice the remaining lemon and arrange evenly, along with the figs in a 13x9 baking dish.
• Place the chicken thighs on top in a single layer, then drizzle the vinegar mixture over the chicken.
• Sprinkle with the thyme and salt.
• 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.
• Sprinkle with cilantro and serve immediately.

BROILED CHICKEN WITH FIG SAUCE

Steps:

• Place broiler rack 4 to 6 inches from heat source, and turn broiler on.
• Sprinkle chicken on both sides with salt and pepper, and place skin-side down in a pan.
• Place honey in a 4- to 6-cup saucepan with one tablespoon water, and put on high heat.
• Let honey boil for a minute or so, then carefully add wine, cayenne, figs, coriander, orange zest and orange juice.
• Mixture should cook steadily; do not let it boil over.
• Broil chicken until it begins to brown on skinless side.
• Turn it over, then broil until it browns nicely and is cooked all the way through.
• Total broiling time will be about 25 minutes.
• Cook sauce until figs are very tender, about 15 minutes.
• Add lemon juice, then taste, and add more salt, cayenne or lemon as needed.
• Serve chicken with sauce spooned over it.

CHICKEN WITH FIGS AND LEMON (CROCK POT)

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.