ROAST CHICKEN WITH LEMON AND FIGS
This recipe is one of those "gee that looks good" as you flip through your cookbooks looking for meal ideas. When you actually do make it, the recipe, to me, is a wonderful treat. I found this recipe in a Weight Watchers cookbook. 6 points
Provided by Amber of AZ
Categories One Dish Meal
Time 50m
Yield 5-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400.
- Spray a 9 X 13-inch baking dish with nonstick spray.
- Trim the ends from 1 lemon: cut into very thin, round slices (about 12).
- Place the lemon slices and the figs in the baking dish.
- You may want extra lemon slices.
- They are really good to eat after they have been cooking under the chicken.
- Arrange the chicken breast or pieces.
- Sprinkle with salt and pepper.
- Squeeze enough juice from the remaining 2 lemons to equal 3 tablespoons; transfer to a small bowl.
- Stir in the brown sugar, vinegar and water.
- Pour the lemon mixture over the chicken; cover the baking dish loosely with foil.
- Roast the chicken 35 minutes.
- Remove the foil and roast, uncovered, basting the chicken twice, until cooked through, 15 minutes more.
- With a slotted spoon transfer the chicken, figs and lemon slices with a slotted spooon to a serving platter.
- Discard the fat from the pan drippings; spoon over the chicken.
Nutrition Facts : Calories 381.4, Fat 13.8, SaturatedFat 3.9, Cholesterol 92.8, Sodium 332.6, Carbohydrate 34.2, Fiber 3.9, Sugar 26.8, Protein 31.7
FIG AND LEMON CHICKEN
Make and share this Fig and Lemon Chicken recipe from Food.com.
Provided by Mirj2338
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Squeeze juices from halved lemon into a small bowl, then stir in brown sugar, vinegar and water; set aside.
- Place figs and sliced lemon segments in the bottom of an 11x16 inch baking/roasting dish.
- Arrange chicken thighs on top, then pour vinegar mixture over chicken.
- Finally, sprinkle with salt and dried parsley to taste.
- Bake/roast at 400 degrees F (200 degrees C) for 50 minutes, basting frequently (turn figs if they begin to brown).
- 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 parlsey and serve.
EGYPTIAN LEMON CHICKEN WITH FIGS
This is a slight adaptation of a recipe found at Recipes4us.co.uk. The figs are tender and sweet but the lemon and thyme balance that out quite nicely. The fig's flavor makes me think of a raisin, cranberry and a cherry all mixed together. Sweet, but tangy at the same time. A super easy dish to put together & even easier to eat! :D
Provided by Tinkerbell
Categories Chicken Thigh & Leg
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°.
- Squeeze the juice from one of the lemons into a small bowl, add the brown sugar, vinegar and water. Mix well and set aside.
- Slice the remaining lemon and arrange evenly, along with the figs in a 13x9 baking dish.
- Place the chicken thighs on top in a single layer, then drizzle the vinegar mixture over the chicken.
- Sprinkle with the thyme and salt.
- Bake at 400° for about 40 minutes, or until chicken is no longer pink in the middle and juices run clear, basting half-way through cook time.
- Sprinkle with cilantro and serve immediately.
CHICKEN TAGINE WITH FIGS, OLIVES, AND PISTACHIOS
Make and share this Chicken Tagine with Figs, Olives, and Pistachios recipe from Food.com.
Provided by PalatablePastime
Categories Chicken
Time 3h40m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Mix together 2 tbsp olive oil,coriander, cumin, cinnamon, turmeric, lemon zest and juice, and harissa paste.
- Coat chicken thighs in spice mix.
- Brown chicken on all sides (in 2 tbsp olive oil) in a large skillet then transfer to crockpot.
- Add onions, carrots, garlic and ginger to the skillet and cook for about 5 minutes or until just starting to get soft.
- Stir in mushrooms and figs, and gradually add flour to pan.
- Cook mixture for about 1 minute, then whisk in chicken stock, tomato paste, and lemon juice.
- Bring mixture to a boil, then transfer to crockpot, stirring to combine ingredients.
- Cover and cook on high for 3-5 hours or until chicken is cooked and tender.
- About 20 minutes before tagine is done, stir in olive and nuts.
- To serve, garnish with parsley if desired.
Nutrition Facts : Calories 767.1, Fat 51.9, SaturatedFat 11.3, Cholesterol 161.1, Sodium 573.5, Carbohydrate 37, Fiber 7.7, Sugar 16.6, Protein 41.6
ROASTED CHICKEN WITH FRESH FIGS AND ONIONS
This recipe looked so good I wanted to save it before I lost it. I hope to try it soon. I found it in Longo's Experience magazine where it's part of an add for Maple Leaf Foods. It's a combination of sweet figs, carmelized onion and roast chicken. It's easy to make and looks good enough for company. Tip: To get a correct reading when using a thermometer, make sure it�s not touching any bone, and is inserted in the dark meat, which takes longer to cook.
Provided by Dreamer in Ontario
Categories < 4 Hours
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine the lemon rind, parsley, garlic, chopped rosemary, and olive oil. Coat the chicken with this mixture, and place the whole sprig of rosemary and half the lemon into the cavity of the chicken,and reserving half lemon for placing around pan when roasting.
- Place the chicken in a roasting pan and arrange the onion and remaining lemon half around it, sprinkling with the soy sauce and oil.
- (Optional: Add an additional quartered lemon to pan, to roast around the chicken, and add as a garnish to each serving.).
- Roast the chicken in a 375 degree F (190 degree C) oven for 45 minutes.
- Arrange the figs around the chicken, and continue to cook for about 30 to 45 minutes until done ,or when the temperature reaches 185 degrees F (85 degrees C) when measured with a thermometer in the thigh (see tip in recipe description).
- Discarding the half lemon and rosemary sprig; transfer the chicken, onions, and figs to a platter and serve garnished with fresh rosemary.
Nutrition Facts : Calories 896.7, Fat 64.5, SaturatedFat 16.8, Cholesterol 243.8, Sodium 986.5, Carbohydrate 17.8, Fiber 3.2, Sugar 11.2, Protein 60
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