Reviewed: Mar. 2, 2008

Not bad, but a bit vinegary

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Reviewed: Feb. 10, 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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DalayceN

Cooking Level: Intermediate

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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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ldecota

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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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TFR1959

Living In: Wichita, Kansas, USA

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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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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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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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Gabby

Cooking Level: Intermediate

Home Town: Medford, New Jersey, USA

Living In: Gulf Breeze, Florida, USA

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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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Annie Laurie

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Reviewed: Jan. 28, 2008

I'm not a big chicken fan so I found myself surprised by how much I liked this dish. The chicken was very tender - I cooked both breasts and thighs because that was what I had on hand. I just took the breasts out earlier than the thighs, and it worked out fine. The whole family enjoyed it.

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JQ

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Reviewed: Jan. 26, 2008

Having never eaten a fig before (and not knowing their flavor) I used only about 10 dried-then-halved figs. Also, I used boneless, skinless chicken breasts because that's what I had on hand. Fabulous flavor! After the chicken was cooked I removed the juice from the baking dish and poured it into a saucepan, added 1T brown sugar and reduced the sauce to thicken it. When I make this again, I'll double the amount of sauce because it was THAT good :)

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TheCosmeticQueen

Cooking Level: Intermediate

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Reviewed: Jan. 26, 2008

This simple recipe packs a lot of flavor punch! I thought I had a package of dried figs in my pantry but when it came time to cook, couldn't find them ... so I used dried apricot halves and it was delicious. Double the sauce recipe as it's terrific served over rice!

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Barb the Bee

Home Town: Los Angeles, California, USA

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Reviewed: Jan. 24, 2008

My husband told me that this recipe was the best chicken I have ever made. If that's not a glowing review, I don't know what is. The chicken thighs stay so moist. I took other reviewers suggestions to heart and lessened the amount of figs. The fig flavor was really not pronounced at all. Next time, I plan to make the recipe as written to see if I like a more intense fig flavor. Definitely a keeper!!

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ecn33

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Reviewed: Jan. 23, 2008

Excellent rendition of a traditional Hungarian recipe...! Delicious!

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Dr. Donald H.

Cooking Level: Expert

Home Town: Tampa, Florida, USA

Living In: Brandon, Florida, USA

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Reviewed: Jan. 3, 2008

substituted split chicken breasts as we are not fond of chicken thighs. yummy,,,

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orestescalpis

Cooking Level: Intermediate

Home Town: Galveston, Texas, USA

Living In: New York, New York, USA

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Reviewed: Nov. 13, 2007

This was really good for dinner but, it did not hold up that well for lunch the next day. Rating only on dinner, I would give 5 stars. But, for lunch the following day it was difficult to eat. I would make it again without planning to take leftovers!

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stephanie

Cooking Level: Intermediate

Home Town: Lompoc, California, USA

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 26, 2007

The delicate sweet/sour-fig/lemon flavor would have been great but the recipe called for too many figs and the sauce and thus, the chicken, ended up being too sweet for my taste. The sauce was also pretty runny. Has potential but not sure I'll make it again.

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Maria

Cooking Level: Intermediate

Living In: Boise, Idaho, USA

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Reviewed: Jul. 24, 2007

This was such a delicious meal! The sauce was to die for!! the whole family enjoyed this! I used chicken breast instead of thighs and they were a little bit dry but next time i will be sure to make this using chicken thighs!! Thanks so much for such a delicious recipe!!

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s3nt4rmh3aven

Cooking Level: Intermediate

Home Town: Krasnodar, Krasnodar Krai , Russia

Living In: Littleton, Colorado, USA

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Reviewed: May 8, 2007

I followed this recipe exactly. It calls for WAY too many figs! You have to LOVE figs to like this dish. I think it would have been better with half the figs & chicken breast rather than thighs. The sauce was very tasty. I felt more like I was eating a fig dessert rather than a dinner. The figs did cook very nicely, but it simply was too much. My husband didn't care for this dish. It was easy to make. Expensive using all those figs! We buy all organic....

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Jen-Nay

Cooking Level: Expert

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Reviewed: Apr. 30, 2007

I followed this recipe as closely as I could. I bought a 9 ounce package of dried figs and that was plenty. 1 1/2 pounds would have been way too much. I used boneless, skinless chicken thighs because that was what I had in the freezer. My only complaint was that the sauce took a pretty long time to reduce to the right consistancy. My husband and I really liked this. A bite of chicken and a piece of fig on the same fork was wonderful. I will definately make this again.

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Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Mar. 7, 2007

Very good recipe. I will do it again. Thanks for sharing!

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vaia

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Reviewed: Mar. 4, 2007

I made some changes to this recipe, I doubled the sauce and used chicken breast instead of thighs. I also reduced the temp to 375 for 50 minutes. My husband did not like the combination of fig and lemon together. The chicken was very juicy and tender. I think next time I will use oranges instead of lemons.

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