Here it is...

I give this recipe 5 gold stars














I ordered some figs this week from Sunshine Organics and was looking for a recipe that used them. The glaze has to be one of the best things I've ever made. Since we're trying to cut out the "bad" stuff, I ordered some raw blue agave syrup as a sweetener to use instead of brown sugar. I was also just informed that agave is what is used to make tequila, so that makes it even more interesting! Roasted Sweet Potatoes rounded up the meal very nicely!

Here's the recipe:

Fig and Lemon Chicken

Prep Time: 10 Minutes Cook Time: 50 Minutes

Ready In: 1 Hour Yields: 12 servings

"Sweet figs provide a rich contrast to tart lemon in this citrus-glazed composition."

INGREDIENTS:

1 lemon, juiced 1/4 cup brown sugar 1/4 cup white vinegar 1/4 cup water 1 1/2 pounds dried figs

1 lemon, sliced 12 chicken thighs salt to taste 1 tablespoon chopped fresh parsley 1 teaspoon dried parsley

DIRECTIONS:

1.	Preheat oven to 400 degrees F (200 degrees C).
2.	In a small bowl, combine lemon juice, brown sugar, vinegar and water; set aside.
3.	Place figs and lemon slices 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.
4.	Bake/roast at 400 degrees F (200 degrees C) for 50 minutes, basting frequently (turn figs if they begin to brown).
5.	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 parsley and serve.

and that's that- try it out!! Tomorrow morning I have a new "pancake" recipe on the list. I've heard if you scramble one egg with one banana and fry it in a pan, it makes some great pancakes- so we'll see!