Egyptian Lemon Chicken with Figs

Name: Egyptian Lemon Chicken with Figs
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: Egyptian
Ingredients: 6 boneless skinless chicken thighs; 2 lemons; 0.25 cup brown sugar; 2 oz apple cider vinegar; 2 oz water; 0.75 lb dried fig; 0.5 tsp sea salt; 2 tsp thyme; 1 tbsp fresh cilantro

Chicken, lemons and apple cider vinegar come together in this dish, baked in the oven. Finish with cilantro.

50 min · Serves 4 · Easy

Method

Start cooking mode

Time: Prep 10 min · Cook 40 min · 50 min total
Difficulty: easy

1
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.
2
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.
3
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.
40 min
4
Sprinkle with cilantro and serve immediately.

Notes and swaps

Allergens: Not assessed yet. Check each ingredient if you have an allergy.
Swaps: apple cider vinegar: White wine vinegar is alcohol-derived, so this recipe uses apple cider vinegar.