Ingredients :

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* 12 chicken thighs
* 2 lemons, 1 sliced, 1 halved
* 1/4 cup brown sugar
* 1/4 cup white vinegar
* 1/4 cup water
* 1 1/2 pounds dried figs
* salt to taste
* 1 teaspoon dried parsley
* 1 tablespoon chopped fresh parsley

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Method :

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Preheat the chicken thighs in oven to 400 degrees F (200 degrees C). Squeeze juices from halved lemon into a small bowl, then stir in brown sugar, vinegar and water; set aside.

Place figs and sliced lemon segments in the bottom of an 11x16 inch baking/roasting dish. Arrange chicken thighs on top, then pour vinegar mixture over chicken. Finally, sprinkle with salt and dried parsley to taste. Bake/roast at 400 degrees F (200 degrees C) 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, then pour over chicken as sauce. Garnish with fresh parsley and serve.