Reviewed: May 15, 2012

Very creative recipe and quite easy. My family really liked it. Figs are very nutritious and high in fiber so I was eager to try it. I halved the recipe. Next time I may make a little more sauce.

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Reviewer:

CALIFORNIADREAMIN

Cooking Level: Expert

Home Town: Salem, Massachusetts, USA

Reviewed: May 8, 2012

Mine was WAY too lemon-y. I either used massive lemons which resulted in too much juice, or used extremely potent lemons! Next time I would use less lemon and add lots of honey to the sauce!

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Reviewer:

Leanne

Cooking Level: Intermediate

Living In: Port Hueneme, California, USA

Reviewed: May 2, 2012

Halved the recipe and omitted the actual lemon, having used bottled lemon juice. Great paired with some spinach and mushroom quinoa!

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Reviewer:

RMSR

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

Reviewed: Feb. 13, 2012

this worked perfectly! The only change I made was to add a little moe sugar (1/3 cup) and I used balsamic vinegar, as that's what I had in the kitchen! superb taste, everyone loved it

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Reviewer:

Pyjama Chef

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Copenhagen, Hovedstaden, Denmark

Reviewed: Nov. 29, 2011

This was delicious, love the sweet and sour contrast. I used skinless/boneless chicken thighs but plan to try this with pork as well. I also thickened the sauce with cornstarch - just a pinch. I agree that this recipe calls for a lot of figs - I used about 12 dried figs and sliced them lengthwise. Served with wild rice and asparagus. Thanks for a great recipe.

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Reviewer:

bellanscout

Cooking Level: Intermediate

Reviewed: Mar. 14, 2011

Excellent! I didn't have lemon so I used a fresh lime, and added a splash of apple cider vinegar and some hot sauce. I also omitted the parsley. Everything worked beautifully together. I think lemon would be better but it was still fantastic.

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Reviewer:

flint724

Reviewed: Feb. 13, 2011

This was very easy to make and good. Depending on size of thighs, you need to double the glaze. I did remove skin prior to cooking to minimize fat.

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Reviewer:

Patty

Reviewed: Oct. 31, 2010

This was great! I had a bag of dried figs I didn't know what to do with and this was a tasty way to use them.

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4 users found this review helpful

Reviewer:

jowens08

Reviewed: Oct. 10, 2010

We thought this was great. I did make a few changes...I used balsamic vinegar instead of white, fresh figs and thyme instead of parsley. I also used a whole chicken cut into pieces. Tonight, I'll probably add some cippollinas, because I have a bunch. I think sage would work well,too. The house smelled wonderful while it was cooking. We garnished with crumbled a local goat cheese. I served this with a Pinot noir.

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Reviewer:

Texas red

Reviewed: Sep. 12, 2010

I did a couple of alterations to this splendid recipe. i added 1 spoon of flour to the sauce (otherwise it would have been too watery) and i added cinnamon and thym! And the master touch, i added a bit of a Fig jam in the sauce I loved it and i would be doing it more often!

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5 users found this review helpful