Author Notes
My husband made this for me on our first date. I ask him to make if for me every year. It's a unique combination of flavors and textures that really sold me. —sheshef
Ingredients
-
1 packet
12 oz package of bite sized dried plums
-
1/2 cup
small capers
-
2 tablespoons
dried oregano
-
6
bay leaves
-
1
garlic bulb minced, about 1 Tablespoon
-
1 cup
pimento stuffed green olives
-
1/2 cup
red wine vinegar
-
1/2 cup
good quallity olive oil
-
1 tablespoon
coarse sea salt
-
2 teaspoons
freshly ground black pepper
-
8 pounds
mixed cut up chicken pieces
-
1 cup
brown sugar
-
1 cup
dry white wine
-
1/4 cup
fresh chopped parsley
Directions
-
Combine first 10 ingredients in a large zip top freezer bag or a large bowl.
-
Add chicken pieces turning to coat well. Seal or cover and refrigerate at least 8 hours or overnight turning chicken occasionally.
-
Arrange chicken in a single layer in one or two 13 x 9 inch baking pan or dish. Pour marinade over chicken evenly and sprinkle evenly with brown sugar. Pour wine around pieces.
-
Bake 350 degrees for 50 minutes to 1 hour, basting frequently.
-
Remove chicken, dried plums, olives, and capers to serving platter. Drizzle with 1/4 cup of pan juices, sprinkle with parsley.
-
Serve with remaining pan juices accompanied with steamed brown rice.
See what other Food52ers are saying.