INGREDIENTS
* 1 lemon, juiced
* 1/4 cup brown sugar
* 1/4 cup white vinegar
* 1/4 cup water
* 1 1/2 pounds dried figs
* 1 lemon, sliced
* 12 chicken thighs
* salt to taste
* 1 tablespoon chopped fresh parsley
* 1 teaspoon dried parsley
DIRECTIONS
1. Preheat oven to 400 degrees F (200 degrees C).
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 an 11×16 inch baking/roasting dish. Arrange chicken thighs on top, then pour vinegar mixture over chicken. Finally, sprinkle with salt and dried parsley to taste.
4. Bake/roast at 400 degrees F (200 degrees C) for 50 minutes, basting frequently (turn figs if they begin to brown).
5. 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.
