Recipes from Pilgrim's Kitchen

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Chicken with Lemon and Figs

Sally Sibthorpe Shelby Township, MI

Ingredients: 8 chicken thighs 1 teaspoon cinnamon 1 teaspoon cumin 1/2 teaspoon paprika 1 teaspoon salt 1/2 teaspoon cracked pepper 3 tablespoons olive oil 1 small onion, thinly sliced 1/2 pound dried figs 2 lemons, 1 cut in half, 1 sliced 1/4 cup honey 3 tablespoons balsamic vinegar 1/4 cup chicken broth 1/2 cup sliced almonds 3 tablespoons chopped fresh parsley, divided 4 cups hot cooked rice 1/4 cup crumbled feta cheese parsley sprigs lemon slices Directions: In small bowl, mix together cinnamon, cumin, paprika, salt and cracked pepper. Use half of mixture to rub on chicken. In large skillet over medium heat, place olive oil. Add chicken and cook about 10 minutes to brown on both sides. Add onion, figs and lemon slices; sauté until onion is softened, about 5 minutes. To remainder of spice mixture, add juice from halved lemon, honey, vinegar and chicken broth. Pour over chicken, sprinkle with almonds and 1 1/2 tablespoons of the parsley. Cover skillet and lower heat to medium. Simmer about 30 minutes, turning chicken occasionally. Place rice on serving platter and arrange chicken mixture on top. Sprinkle with remaining 1 1/2 tablespoons parsley and feta cheese. Garnish with parsley sprigs and lemon slices. Makes 4 servings.