Egyptian Lemon Chicken With Figs

1. 1

   Preheat the oven to 400u00b0.

2. 2

   Squeeze the juice from one of the lemons into a small bowl, add the brown sugar, vinegar and water. Mix well and set aside.

3. 3

   Slice the remaining lemon and arrange evenly, along with the figs in a 13x9 baking dish.

4. 4

   Place the chicken thighs on top in a single layer, then drizzle the vinegar mixture over the chicken.

5. 5

   Sprinkle with the thyme and salt.

6. 6

   Bake at 400u00b0 for about 40 minutes, or until chicken is no longer pink in the middle and juices run clear, basting half-way through cook time.

7. 7

   Sprinkle with cilantro and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.