CROCK POT FIGS AND LEMON CHICKEN THIGHS FOR THE SOUP KITCHEN ENJOY DAN:

CROCK POT FIGS AND LEMON CHICKEN THIGHS FOR THE SOUP KITCHEN

                                                                                                    By CHEF DAN:

Serves 12

INGREDIENTS:

2 tablespoon lemon juice

1/4-cup brown sugar

1/4-cup white vinegar

1/4-Madeira wine

1 pound dried figs

1O crimini mushrooms

1 lemon sliced

12 skinless, boneless chicken thighs

1 tablespoon Tandoori Masala

1 teaspoon dried parsley

3 bay leaves

DIRECTIONS:

1.   Coat chicken thigh by rubbing Tandoori Maarsala all over the thighs.

2.   Place bay leaves in the bottom of the crock-pot.

3.   Add chicken thighs and reaming ingredients over chicken thighs.

4.   Cook on low 8-10 hours;

5.   Serve over mashed potatoes.

ENJOY DAN:                                               BON-APPETITE!!