Fig and Lemon Chicken

This chicken recipe uses dried figs. It is a light recipe that is fine both summer and winter.

• 2 whole chicken breasts, quartered
• 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
• 1/3 cup fresh parsley, minced

METHOD

Preheat oven to 400° F (200 degrees C).

Squeeze juice from halved lemon into a small bowl, then stir in brown sugar, vinegar and water. Set aside.

Arrange figs and lemon slices in bottom of an 11 x 16 inch baking/roasting dish. Place chicken pieces on top, then pour vinegar mixture over chicken. Sprinkle with salt and 1/4 cup parsley, reserving some for garnish.

Bake in preheated 400° F (200 degrees C) oven for 50 minutes, basting frequently (turn figs if they begin to brown).

Using 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 over rice.

Serves: 4

this recipe from www.inmamaskitchen.com

Contributor: Elinoar Moore

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