Description
A flavorful feast that combines succulent chicken with sweet prunes, briny olives, and aromatic herbs, perfect for family gatherings.
Ingredients
Scale
- 1 whole chicken (about 3 ½ lbs), cut into 8 pieces (or 8 bone-in chicken thighs)
- 2 cups pitted green olives, preferably Castelvetrano, chopped
- 1 cup pitted prunes, chopped
- ¼ cup capers, drained
- ½ cup red wine vinegar
- 1 cup dry white wine
- ½ cup olive oil
- 6 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 2 tablespoons brown sugar
- ¼ cup fresh Italian parsley, chopped (for serving)
Instructions
- In a large bowl or resealable bag, combine olives, prunes, capers, red wine vinegar, white wine, olive oil, minced garlic, oregano, and cumin. Add chicken pieces and toss to coat thoroughly. Marinate in the fridge for at least 1 hour, preferably overnight.
- Preheat your oven to 375°F (190°C). Line a large baking dish with parchment paper.
- Arrange the marinated chicken in a single layer, pour the marinade over, and sprinkle with brown sugar. Roast for 45–55 minutes until the chicken reaches an internal temperature of 165°F.
- Once cooked, remove from the oven and garnish with fresh parsley before serving.
Notes
Optional: Add sliced jalapeños or red pepper flakes for heat. Leftovers can be stored in an airtight container in the fridge for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg