Fig Glazed Chicken
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 198.7
- Total Fat: 2.1 g
- Cholesterol: 34.1 mg
- Sodium: 236.5 mg
- Total Carbs: 39.5 g
- Dietary Fiber: 5.1 g
- Protein: 9.8 g
View full nutritional breakdown of Fig Glazed Chicken calories by ingredient
Introduction
Roasted chicken thighs with a fig, lemon, vinegar and brown sugar glaze. Very simple recipe. If you can't find fig preserves, substitue 1 can of whole figs. Serve with Wild Rice and steamed veggies. Roasted chicken thighs with a fig, lemon, vinegar and brown sugar glaze. Very simple recipe. If you can't find fig preserves, substitue 1 can of whole figs. Serve with Wild Rice and steamed veggies.Number of Servings: 12
Ingredients
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• 1 lemon, juiced
• 1/4 cup brown sugar
• 1 Tbsp vinegar
• 1/4 cup water
• 3 cups (1.5 lbs) dried figs
• 4 Tbsp fig preserves, sugar free
• 1 lemon, sliced
• 12 chicken thighs
• 1 tsp salt
• 1 tsp pepper
• 1 tsp paprika
• 1 teaspoon dried parsley
Directions
1. Preheat oven 400 degrees F.
2. In a small bowl, combine lemon juice, sugar free fig preserves, brown sugar, vinegar and water; set aside.
3. Place figs, fig preserves and lemon slices in the bottom of 11x16 inch baking/roasting dish.
4. Rub down chicken thighs with salt, black pepper, paprika and dried parsley to taste.
5. Place chicken thighs on top of figs/lemons, then pour vinegar mixture over chicken.
6. Bake/roast at 400 degrees F uncovered for 15.
7. Cover and bake/roast for additional 35 minutes, basting every 10 minutes. (turn figs if they begin to brown).
8. Remove chicken, figs and lemon slices from baking dish and place on a warm platter. Skim fat from cooking glaze, then pour glaze over chicken as sauce. Garnish with fresh parsley and serve.
Number of Servings: 12
Recipe submitted by SparkPeople user FEMMEDEDIEU.
2. In a small bowl, combine lemon juice, sugar free fig preserves, brown sugar, vinegar and water; set aside.
3. Place figs, fig preserves and lemon slices in the bottom of 11x16 inch baking/roasting dish.
4. Rub down chicken thighs with salt, black pepper, paprika and dried parsley to taste.
5. Place chicken thighs on top of figs/lemons, then pour vinegar mixture over chicken.
6. Bake/roast at 400 degrees F uncovered for 15.
7. Cover and bake/roast for additional 35 minutes, basting every 10 minutes. (turn figs if they begin to brown).
8. Remove chicken, figs and lemon slices from baking dish and place on a warm platter. Skim fat from cooking glaze, then pour glaze over chicken as sauce. Garnish with fresh parsley and serve.
Number of Servings: 12
Recipe submitted by SparkPeople user FEMMEDEDIEU.
Member Ratings For This Recipe
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00BPP17
