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Fig & Lemon Chicken
This recipe is kosher for Passover.
Fig & Lemon Chicken Eileen Goltz | Meat

makes 6 sesrvings

1 lemon, juiced
1/4 cup brown sugar
1/4 cup white vinegar
1/4 cup water
1 1/2 pounds 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


Preheat oven to 400. In a small bowl, combine lemon juice, brown sugar, vinegar and water; set aside. Place figs and lemon slices in the bottom of an 11×16 inch baking/roasting dish. Arrange chicken on top, and then pour vinegar mixture over chicken. Finally, sprinkle with salt and dried parsley to taste. Cook for 50 minutes, basting frequently (turn figs if they begin to brown). With a slotted spoon, remove chicken, figs and lemon slices from baking dish and place on a warm platter. Skim fat from cooking juices, and then pour over chicken as sauce. Garnish with fresh parsley and serve. Serves 6