Ingredients
2 cloves garlic, minced
1 tsp. dried oregano
½ tsp. salt
½ tsp. ground black pepper
4 tbsp. red wine vinegar
1 cup (175g) pitted prunes, chopped
½ cup (95g) dried apricots, chopped
½ cup (90g) green olives, pitted
½ cup (120ml) chicken broth
4 tbsp. honey
¼ cup (30g) capers, drained
2 lbs. (900g) chicken thighs, skinless, boneless
2 bay leaves
1 tbsp. olive oil
4 tbsp. fresh parsley, chopped
Preparation
Step 1
In a large bowl, combine the minced garlic, dried oregano, salt, pepper, red wine vinegar, prunes, apricots, green olives, chicken broth, honey and capers. Add in the chicken thighs and bay leaves. Cover and marinate in the refrigerator for at least 1 hour or overnight.
Step 2
Preheat the oven to 375°F (190°C).
Step 3
Heat the olive oil in a large non-stick skillet over medium-high heat. Remove the chicken from the marinade and sear for 5 minutes on each side.
Step 4
Place the marinade ingredients in a large roasting dish, discard the bay leaves and transfer the seared chicken into the dish. Place in the oven and bake for 20 minutes or until the chicken has cooked through.
Step 5
Serve the chicken, along with the sauce, over white rice (not included in nutrition information breakdown) and sprinkle over the freshly chopped parsley.
Nutritional information (per serving)
Kcal
330
Fats (g)
7
Carbs (g)
38
Protein (g)
31
Fiber (g)
3
