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Lemon Chicken with
Figs HT MC Egyptian
75mins
Serves 4 Hot Poultry Fruit Herbs
Main Course Gluten Wheat Dairy free Eggless Egypt North
Africa North African
Ingredients
8 Large bone-in Chicken Thighs
2 Lemons
50g/2oz Brown Sugar
60ml/2fl.oz. White Wine Vinegar
60ml/2fl.oz. Water
675g/1½ lb Dried Figs
Salt
2 teasp Fresh Thyme Leaves
1 tbsp Freshly chopped Parsley to serve
Instructions
1. Preheat the oven to 200C, 400F, gas Mark 6. Squeeze juice from one of the
lemons into a small bowl, add the brown sugar, vinegar and water and mix well.
Set aside.
2. Slice the remaining lemon and arrange evenly a shallow roasting tin together
with the figs. Place the chicken thighs on top in a single layer, then drizzle
the vinegar mixture over the chicken and sprinkle with the thyme and salt.
3. Roast in the oven for about 50 minutes, basting frequently and turning the
figs if they start to brown too much.
4. Remove the chicken, figs and lemon slices with a slotted spoon and arrange on
a warmed serving platter.
5. Skim any fat from cooking juices, then pour the juices over chicken and
sprinkle with the parsley . Serve immediately.
More
Chicken Recipes | General Prep & Cooking Times |
More Egyptian Recipes
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