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Mediterranean Chicken

Mediterranean Chicken  (serves 4)

  •  8         Chicken thighs, boneless & skinless
  • 2         Cloves of garlic, crushed
  • 11/2 t  Dried oregano
  • 1/2 c   Red wine vinegar
  • 1/2 c   Olive oil
  • 11/2c  Pitted prunes ( I use less – about 2 or 3 per person )
  • 3/4c    Dried apricots (about 3 or 4 per person)
  • 3/4 c   Green olives (about 3 or 4 per person)
  • 1/2c    Capers ( I usually use less )
  • 4         Bay leaves
  • 1/2c    Brown sugar
  • 3/4c    Chicken stock or white wine

 

Combine all ingredients except chicken. Pour over chicken.

Cover and refrigerate until needed.

Preheat oven to 180C.

Bake 35 – 45 minutes in a single layer uncovered at first then cover when starting to brown.

Serve with rice or couscous.

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