Ingredients:

• 12 – Chicken thighs
• 2 Lemons – 1 sliced, 1 halved
• 1/4 cup – Brown sugar
• 1/4 cup – white Vinegar
• 1/4 cup – water
• 1.5 pounds – dried Figs
• Salt to taste
• 1 tsp – dried Parsley
• 1 tbsp – chopped fresh Parsley

Method:

1. Preheat the chicken thighs in oven to 400 degrees F (200 degrees C).
2. Extract lemon juice from half a lemon into a bowl then stir in brown sugar, vinegar and water; set aside.
3. Place figs and sliced lemon segments in the bottom of an 11×16 inch baking/roasting dish
4. Arrange chicken thighs on top, then pour vinegar mixture over chicken.
5. Finally, sprinkle with salt and dried parsley to taste.
6. Bake/roast at 400 degrees F (200 degrees C) for 50 minutes, basting frequently (turn figs if they begin to brown).
7. 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

Recipe courtesy of Shabana