Mediterranean Chicken

  • 12 Boneless Chicken thighs (I use 6-8 large ones)
  • 4 cloves garlic, crushed
  • 1 cup black pitted olives
  • 1 cup dried apricots (sliced in half)
  • 1/3 cup caper berries
  • 1/2 cup sundried tomatoes
  • 4 bay leaves
  • 3 tsp dried oregano
  • S&P
  • 1/4 cup red wine
  • 1/4 cup red wine vinegar

Marinade the chicken over night in above ingredients.

Remove from fridge and add 1/2 cup brown sugar and 3/4 cup white wine. Drizzle a little olive oil and bake for 1 1/2 hours uncovered at 170 degrees. (Turn up to 180 degrees for the last 20 mins and cover if it starts to brown too much).

Serve with cous cous, rice or roast potatoes. with beans.

* Serves 6

* Source: Zelda

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One Comment

  1. Posted March 21, 2010 at 12:21 PM | Permalink

    This recipe was given to me by Mum’s friend Zelda.

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