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Recipe of the Week
Mary Kay Radnich
Fig and Lemon Chicken
Chicken thighs roasted with figs and lemon slices in a lemon, vinegar
and brown sugar glaze. A good recipe with to break the fast of Ramadan
and celebrate the Iftar.
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 pounds dried figs
- salt to taste
- 1 teaspoon dried parsley
- 1 tablespoon chopped fresh parsley
Directions:
Preheat the chicken thighs in 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 parsley and serve.
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