Apricot chicken

Name: Apricot chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 People
Ingredients: 6 chicken thighs; 10 garlic cloves, smashed in their skins; 15 none dried apricots; 15 green olives; 15 caperberries; 100 ml red vine vinegar; 150 ml white wine; pinch oregano, thyme,bay leaves, salt and pepper; 2 tas brown sugar; splash of olive oil

Sunday Feast
Serves 2
Prep 10 min
Cook 30 min

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
15 none dried apricots
15 green olives
15 caperberries
100 ml red vine vinegar
150 ml white wine
pinch oregano, thyme,bay leaves, salt and pepper
2 tas brown sugar
splash of olive oil

Method

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.
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.

Published 3 September 2017. All recipes