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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 400 degrees F (200 degrees C). | 2. Squeeze juices from halved lemon into a small bowl, then stir in brown sugar, vinegar and water; set aside. | 3. Place figs and sliced lemon segments in the bottom of an 11x16 inch baking/roasting dish. | 4. Arrange chicken thighs on top, then pour vinegar mixture over chicken. | 5. Finally, sprinkle with salt and dried parsley to taste. | 6. Bake/roast at 400 degrees F (200 degrees C) for 50 minutes, basting frequently (turn figs if they begin to brown). | 7. With a slotted spoon, remove chicken, figs and lemon slices from baking dish and place on a warm platter. | 8. Skim fat from cooking juices, then pour over chicken as sauce. | 9. Garnish with fresh parlsey and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	12			23918.4	42.9444	520.7688	2404.3428
lemon	2	halved		-	-	-	-
brown sugar	1/4	cup		209.0	53.9495	0.066	0.0
white vinegar	1/4	cup		10.71	0.0238	0.0	0.0
water	1/4	cup		0.0	0.0	0.0	0.0
fig	1 1/2	1/2	dried	-	-	-	-
salt				-	-	-	-
parsley	1	teaspoon	dried	1.368	0.2405	0.1129	0.03
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.