Egyptian Fig and Lemon Chicken
In a bowl, squeeze the juices from the halved lemon, then stir in the brown sugar, vinegar and water, set aside.
Place the figs and sliced lemons in the bottom of a baking dish (we used individual ones). Arrange the chicken on top.
Pour the vinegar mixture over the chicken and finely sprinkle with salt and dried parsley to taste.
Bake on a previously pre-heated oven at 200 °C for 50 minutes, basting frequently.
With a slotted spoon, remove the chicken, fig and lemon slices from the baking dish and place on a warm platter (we ommited this).
Skim fat from cooking juices, then pour over the chicken as sauce. Garnish with the fresh parsley (we forgot it for the picture) and serve.