Okay, so this dish really takes 10 minutes, 24 hours before the main event and then 40 minutes to cook so excuse my taking liberties.
That said, this is a really tasty way of getting your Gastrokids to embrace garlic,olives, prunes and apricots all in one meal – we even throw some caper berries in for good measure.
Kudos for this recipe must go to my mum though my wife Jowa now has it down to a fine art. Our son Dylan will steal everyone else’s olives so watch out if you invite him around for supper!
What you need:
4 boneless breasts of chicken
2 cloves of garlic, crushed
1 teaspoon of oregano, crushed
1/2 cup of red wine vinegar
1/2 cup of olive oil
1/2 cup of pitted prunes, quartered
1/2 cup of dried apricots
1/2 cup of green olives, pitted
1/2 cup of capers or caper berries
2 bay leaves
1/2 cup of brown sugar
1/2 cup of white wine
How you do it:
Place the chicken and all the ingredients except the sugar and white wine in a shallow but wide container. Cover and refrigerate……go to bed.
The next day, sprinkle the mixture with the sugar and add the white wine. Place in a pre-heated oven (350 degrees F) and bake for 40 minutes.
Serve with cous cous.
- Matthew
This was a hit with my family last week, especially our picky 7 year-old who loved the ‘juicy chicken’. Our normally adventurous 9 year old was not a fan of the capers but had thirds anyway.