Fig and lemon chicken

    55 min

    Succulent chicken thighs roasted with figs and lemon slices makes for a satisfying and impressive Mediterranean-inspired meal. The slightly sweet and sour sauce is perfect to serve with rice, and helps to caramelise the figs and lemon. Easy, delicious and if you feel the sauce isn't enough it can easily be doubled.

    159 people made this

    Serves: 12 

    • 1 lemon, juiced
    • 3 tablespoons dark brown soft sugar
    • 4 tablespoons white wine vinegar
    • 4 tablespoons water
    • 675g (1 1/2 lb) dried figs
    • 1 lemon, sliced
    • 12 chicken thighs
    • salt and freshly ground black pepper to taste
    • handful chopped fresh parsley

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Preheat oven to 200 C / Gas mark 6.
    2. In a small bowl, combine lemon juice, brown sugar, vinegar and water; set aside.
    3. Place figs and lemon slices in the bottom of a large baking dish. Arrange chicken thighs on top, then pour lemon and vinegar mixture over chicken. Finally, sprinkle with salt and pepper to taste. Bake in preheated oven for 40 to 50 minutes, or until chicken is done and juices run clear. Baste frequently while roasting (turn figs if they begin to brown).
    4. 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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