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Lemon Chicken with Figs    HT  MC  Egyptian  75mins

Serves 4      Hot Poultry Fruit Herbs   Main Course   Gluten Wheat Dairy free Eggless   Egypt North Africa North African

8 Large bone-in Chicken Thighs
2 Lemons
50g/2oz Brown Sugar
60ml/2fl.oz. White Wine Vinegar
60ml/2fl.oz. Water
675g/1˝ lb Dried Figs
2 teasp Fresh Thyme Leaves
1 tbsp Freshly chopped Parsley to serve


1. Preheat the oven to 200C, 400F, gas Mark 6. Squeeze juice from one of the lemons into a small bowl, add the brown sugar, vinegar and water and mix well. Set aside.

2. Slice the remaining lemon and arrange evenly a shallow roasting tin together with the figs. Place the chicken thighs on top in a single layer, then drizzle the vinegar mixture over the chicken and sprinkle with the thyme and salt.

3. Roast in the oven for about 50 minutes, basting frequently and turning the figs if they start to brown too much.

4. Remove the chicken, figs and lemon slices with a slotted spoon and arrange on a warmed serving platter.

5. Skim any fat from cooking juices, then pour the juices over chicken and sprinkle with the parsley . Serve immediately.


More Chicken Recipes  |  General Prep & Cooking Times   |  More Egyptian Recipes


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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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