200 minutes
A delightful fusion of salty, sweet, and tangy flavors, creating a dish that's sure to impress.
Pitted Prunes
cups
Pitted Green Olives
cups
cups
cups
Garlic Cloves, Minced
each
each
cups
cups
to taste
to taste
1. Marinate the chicken
In a large bowl, combine the prunes, olives, capers with juice, red wine vinegar, olive oil, minced garlic, bay leaves, and oregano. Place the chicken thighs in the bowl, ensuring they are well-coated with the marinade. Cover and refrigerate for at least 2 hours, but preferably overnight.
2. Preheat oven and prepare baking dish
Preheat your oven to 375°F (190°C). Transfer the marinated chicken and all the marinade ingredients to a baking dish, arranging the chicken thighs in a single layer. Sprinkle the brown sugar over the chicken, and pour the white wine around the pieces.
3. Roast the chicken
Place the baking dish in the preheated oven and roast for about 50 minutes to an hour, or until the chicken is golden brown and cooked through. Baste the chicken with the pan juices halfway through the cooking process.
4. Rest and garnish
Once done, remove the chicken from the oven and let it rest for a few minutes. Before serving, garnish with freshly chopped parsley.
After marinating, grill the chicken instead of baking it, adding the fruits and olives towards the end of grilling to warm them through.
Add chorizo slices and swap out the olives for a mix of green and black olives, introducing a smoky Spanish element.
Swap prunes for apricots and add a teaspoon of cinnamon and a pinch of ground cumin to the marinade for a Moroccan flair.
Use sun-dried tomatoes in place of prunes, add a spoonful of pesto to the marinade, and use balsamic vinegar for a more Italian taste.
Use pork chops or a pork tenderloin in place of chicken. The pork pairs wonderfully with the sweet and savory components.
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