Reviewed: Oct. 17, 2012

So delicious. I also doubled the glaze. I used balsamic vinegar instead of white and I added goat cheese at the end as I plated. Enjoy!

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Reviewer:

michround

Cooking Level: Intermediate

Reviewed: Aug. 4, 2012

Really good. I used fresh figs because that is what I had. Could use more salt. Once the chicken was cooked through, I poured the sauce into a saucepan and boiled it down to make thicker. I did not peel the lemons as some people suggested, and it was great. I served the chicken and sauce over rice. Will definitely make again since I have a tree covered in figs!

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Reviewer:

chefjenna

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:

Ida vB

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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