The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Mar. 18, 2009
Fantastic. We used bone-in thighs with the skin. We didn't have any parsley so we substituted the dried parsley for dried Italian spice blend. The sauce, with its figs and lemons, was fantastic. My husband, who claims to not like figs, enjoyed this immensely. We removed the chicken from the roasting dish and then returned the sauce, figs and lemons to the oven to reduce. Don't peel the lemon if you do this, as the entire lemon is delicious and edible. This is something that we will definitely make again, probably for dinner guests. Simply wonderful.
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Cooking Level: Expert

Home Town: Torrance, California, USA
Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Mar. 16, 2009
Love it, love it, love it. This is one of my favorite recipes!!
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Cooking Level: Expert

Home Town: Edmond, Oklahoma, USA
Living In: Yucca Valley, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Feb. 9, 2009
This turned out really tender and juicy and very tasty. I used only about a cup of figs (its what I had on-hand) and I tripled the juice because we like lots of it. I will use this recipe again for sure.
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Cooking Level: Expert

Home Town: Willis, Texas, USA
Living In: Sparks, Nevada, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.26 star rating.
Reviewed: Nov. 24, 2008
This was good- I used fig puree instead of dried figs, which simmered nicely under the chicken. Could have more of a lemon flavor or something though- maybe something to offset the sweetness of the figs more. Served with couscous and spinach for a nice dinner.
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Cooking Level: Intermediate

Living In: New York, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
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Reviewed: Sep. 30, 2008
This dish is a cinch and it looks GORGEOUS when nicely browned and sizzling hot. The only thing I would do different next time is to cut the rinds off of the whole lemons that I add. It was a bit bitter b/c of them. I did follow the advice to cut the number of figs in half.
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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Sep. 22, 2008
My entire family loved this recipe (3 kids & their dad). I used the ingredients for 12 servings of sauce for 8 chicken thighs and I used fresh figs instead of dried. I also substituted balsamic vinegar for white and skipped the parsley. After the chicken was done, I pureed the defatted sauce and served sauce in a gravy boat. This is great with garlic mashed potatoes and steamed broccoli. My husband had the sauce over some leftover roast turkey breast the next day and loved it! Definitely a keeper.
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Cooking Level: Expert

Home Town: Warsaw, Indiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
Reviewed: Aug. 28, 2008
Great flavors and light way to bake chicken, plus very juicy! I did change a little because I only cook for 2 - used 2 skinless breasts, but same amount vinegar mixture and lemon slices. i quartered 6 fresh figs and placed it all in glass loaf dish, 30mins @ ~375. Loved the rosy color the figs gave off and tart/sweet combo. thank you for the wonderful recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
Reviewed: Jul. 6, 2008
There was more than enough figs to go round. Next time I would halve the amount of figs as Im only making it for two people. Other than that a great tasting recipe. I used chicken thigh fillets.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: May 19, 2008
Sooo good. I used bone-in, skin on thighs and basted the chicken every 5-7 minutes. It came out perfectly juicy and flavorful. The figs and lemons were delightful. I paired the dish with whole wheat couscous and fresh asparagus. My husband and guests were really impressed. I liked that I could make such a great tasting and looking dish without having to prep for hours.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
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Reviewed: Apr. 22, 2008
For reasons unknown even to myself, I had a bag of dried figs in my pantry. This recipe sounded tasty, so I tried it out. I substituted honey for the brown sugar, used apple cider vinegar, and boneless skinless chicken breasts rather than thighs. I'm very happy with how it turned out.
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.26 star rating.
Reviewed: Apr. 1, 2008
This recipe is pretty decent fresh when you first make it, however, leftovers leave a lot to be desired. The chicken has excellent flavor, but the figs and lemon are overpowering for our family.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Mar. 21, 2008
I just made this for my husband, the lemon lover and he flipped. I do agree that 1.5 lbs of figs is a bit much and for us there wasn't enough sauce. So next go around, I'll eliminate the vinegar and replace with more lemon, double the sauce and reduce number of figs. This still gets a 5 star in my book. My tweaks are just for my family. The recipe is AWESOME as is.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
Reviewed: Mar. 4, 2008
This is a great recipe! I had a problem finding dried figs in a store, so I got a jar of La Cholita figs in syrup. I took the figs out and arranged them on the bottom of the baking dish together with lemon and lime slices. Now I did not waste syrup, so I decided to use it instead of brown sugar + water mix. In the same jar I added vinegar and lemon juice & poured over the chicken (boneless, skinless thigh cutlets). It came out really good! I had to adjust temperature (400 F was a bit too high, 375-350 F is better) and rotate thighs in baking dish 2-3 times during cooking time. Figs retained their shape and juiciness, and chicken formed a really nice dark red glaze on all sides. Lemon and lime slices can be taken out after chicken is done, if you are not a fan of lemon zest.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.26 star rating.
Reviewed: Mar. 2, 2008
Not bad, but a bit vinegary
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The reviewer gave this recipe 3 stars. This recipe averages a 4.26 star rating.
Reviewed: Feb. 11, 2008
The flavors seemed to be fighting in this dish. The sweetness of the figs just didn't jive with the sour/bitter of the lemons and peels. I followed the recipe closely using boneless, skinless chicken thighs, but doubling the sauce as indicated. Being somewhat new to cooking with figs, wasn't sure about Mission vs. Calymira, so used half of each and reduced to about a pound. The chicken was moist and flavorful, the figs were tender, but had that strange taste combination and the 'glaze' was just a runny liquid that I poured over the rice I made to accompany. -May- try again with just lemon juice instead of sliced lemons and see if that gets rid of the strange bitter flavor. Will also try reducing the leftover liquid in a saucepan on the stove to see if I can get the rave results I see posted by others.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Feb. 6, 2008
Yum! This was super easy to make and it came out beautifully! I used some leftover figs that I had on hand which was less than what it called for so I cut them in half and there was plenty for our taste. I used chicken thighs with bone-in and skin on and it was really tender.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Feb. 1, 2008
This was great! My family loved it. I could not find dried figs, so I substituted a package of dried dates and it was great!
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Living In: Wichita, Kansas, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.26 star rating.
Reviewed: Jan. 31, 2008
Sorry but I followed this recipe to the letter and was extremely disappointed. So was the family.
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Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA
Living In: Paducah, Kentucky, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.
Reviewed: Jan. 30, 2008
The chicken turned out nice and juicy. But, it didn't turn out to be as sweet as I thought and was hoping it would be. I may be too used to glazes and thicker sauces. I definitely could taste the lemon well. It was an easy, good dish to make.
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Cooking Level: Intermediate

Home Town: Medford, New Jersey, USA
Living In: Gulf Breeze, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.
Reviewed: Jan. 29, 2008
Absolutely loved this recipe! I will be making it again for sure, and I wouldn't change a thing!
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