Reviewed: Nov. 24, 2009

I did not care for this recipe.

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melissassm

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Reviewed: Oct. 17, 2009

I sliced up 4 fresh black mission figs instead of dried, and halved everything else in the recipe. Delicious!

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bethann79

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Reviewed: Sep. 27, 2009

My husband's reaction to this was "This is excellent - great flavors". I didn't have dried figs and used fresh figs instead. I did have dried cherries and dried mango and added those along with the fresh figs. I also used chicken breast cut into strips. I will definitely be making this recipe again. It is very easy and something that would be great to make for a dinner party.

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Mollsker

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Reviewed: Sep. 22, 2009

I really liked this recipe. After reading reviews, I made a couple of modifications: 1) I only used one 9 oz. bag of figs and that was ample, believe me - if you used all the figs the recipe calls for you would have more of a fig dish than a chicken dish. 2) I increased the lemon just a touch. 3) I used all fresh parsley, no dried parsley. This came out quite tasty. I'm glad I added a bit more lemon because the figs add quite a sweet flavor to the final product. But I don't cook with figs often and I like to mix it up a bit so this was good.

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Gwen on the West Coast

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Reviewed: Sep. 14, 2009

everyone LOVED this for a party that i hosted. it got eaten up SO FAST. I didnt try any but everyone asked me about it and said it was amazing! even my picky picky husband who hates anything sweet/savory. THANK YOU!

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foodloverofurlife

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Reviewed: Aug. 18, 2009

I made this with boneless, skinless chicken breast and only 6-7 dried figs. I tried reducing the juices on the stove before pouring it over the chicken and baking but it burned in the oven instead of forming a glaze. Husband said that the chicken was ok but that the lemon/fig combo made the house stink while it cooked...

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Autumn

Cooking Level: Intermediate

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Reviewed: Aug. 14, 2009

I would have never thought to bake lemons and figs on chicken but it is a very nice combinations...sweet and sour. I also added fresh minced garlic. It was delicious.

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cookkassi

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Reviewed: Mar. 17, 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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AmandaB

Cooking Level: Expert

Home Town: Torrance, California, USA

Living In: Dallas, Texas, USA

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Reviewed: Mar. 13, 2009

Love it, love it, love it. This is one of my favorite recipes!!

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Amanda357

Cooking Level: Expert

Home Town: Edmond, Oklahoma, USA

Living In: Yucca Valley, California, USA

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Reviewed: Feb. 6, 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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stacy32670

Cooking Level: Expert

Home Town: Willis, Texas, USA

Living In: Sparks, Nevada, USA

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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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hayden's hoisin

Cooking Level: Intermediate

Living In: New York, New York, USA

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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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NKTAUBE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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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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Therese Cooks in St. Pete

Cooking Level: Expert

Home Town: Warsaw, Indiana, USA

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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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Libby

Cooking Level: Intermediate

Living In: San Francisco, California, USA

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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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Digiliz

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Reviewed: May 14, 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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stolch

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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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rinabeana

Cooking Level: Expert

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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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cookhealthy

Cooking Level: Expert

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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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MELYSSAMOROS

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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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RUSSIANBLUE

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Fig and Lemon Chicken

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