Please consult the OU's guidelines for checking fruits and vegetables.

Fig and Lemon Chicken
This recipe is kosher for Passover.
Fig and Lemon Chicken Eileen Goltz | Meat
1 hour, 15 minutes 25 minutes
50 minutes
6 servings

  • 1 lemon, juiced
  • ¼ cup brown sugar
  • ¼ cup white vinegar
  • ¼ cup water
  • 1½ lbs. dried figs
  • 1 lemon, sliced
  • 12 chicken thighs or 6 breasts (bone-in, with skin)
  • Salt to taste
  • 1 Tablespoon chopped fresh parsley
  • 1 teaspoon dried parsley

  1. Preheat oven to 400°F.
  2. In a small bowl, combine lemon juice, brown sugar, vinegar and water; set aside.
  3. Place figs and lemon slices in the bottom of an 11x16-inch baking/roasting dish.
  4. Arrange chicken on top, and then pour vinegar mixture over chicken. Finally, sprinkle with salt and dried parsley to taste.
  5. Cook for 50 minutes, basting frequently (turn figs if they begin to brown).
  6. With a slotted spoon, remove chicken, figs, and lemon slices from baking dish. Place on a warm platter.
  7. Skim fat from cooking juices, and then pour over chicken as sauce.
  8. Garnish with fresh parsley and serve.

Kashrut Instructions


DESCRIPTION: Fresh Chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage and thyme are often used as spices or garnishing.

Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.


  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs such as cilantro, dill, or parsley for use in soups wash them thoroughly and place in a cooking bag.