Apricot chicken

September 3, 2017
Cuisine
Serves 2 People
Prep time
10m
Cook Time
30m

Some random ingredients tossed together for a pretty and delicious chicken dinner. Serve with roasted potatoes or sweet potatoes coated in ground cinnamon. If you can’t find caperberries, just use the regular capers instead.

Ingredients

  • 6
    chicken thighs
  • 10
    garlic cloves, smashed in their skins
  • dried apricots
  • 15
    green olives
  • 15
    caperberries
  • 100 Millilitres
    red vine vinegar
  • 150 Millilitres
    white wine
  • Pinches
    oregano, thyme,bay leaves, salt and pepper
  • 2 Tablespoons
    brown sugar
  • splash of olive oil

Instructions

  1. In a bowl or large ziplock bag combine the chicken with the olive oil, garlic, oregano, thyme, apricots, caperberries, olives, bay leaves, salt and pepper and the red wine vinegar. Place in the fridge for at least 30 minutes to allow the flavours to infuse.

  2. Preheat the oven to 180 C. Lay the chicken and all the marinade ingredients on a baking paper in a large baking dish. Add the wine to the dish and sprinkle over the sugar. Bake in the oven for 30 minutes.

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