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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The flavors seemed to be fighting in this dish. The sweetness of the figs just didn't jive...