Reviewer:

Nicole

Reviewed: Nov. 24, 2009

I did not care for this recipe.

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Reviewer:

melissassm

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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1 user found this review helpful

Reviewer:

bethann79

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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Reviewer:

Mollsker

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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Reviewer:

Gwen on the West Coast

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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Reviewer:

foodloverofurlife

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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Reviewer:

Autumn

Cooking Level: Intermediate

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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4 users found this review helpful

Reviewer:

cookkassi

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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4 users found this review helpful