Chicken with Prunes and Olives
Serves: 4
Preparation: 10 minutes + time to marniade
Cooking Time: 40-45 minutes
Ingredients
- Whole bulb of garlic
- 200g dried prunes
- 350g jar The Co-operative Irresistible whole Greek green queen olives, drained
- 2 tbsp dried oregano
- 90ml red wine vinegar
- 90ml olive oil
- 3 bay leaves (optional)
- 8 chicken thighs, skin removed
- 100ml white wine
- 80g brown sugar
- Handful fresh chopped coriander (optional)To serve:
- 400g prepared couscous and 320g steamed spring greens
Method
- Peel and crush the garlic cloves and put into a large bowl. Add the prunes, olives, oregano, vinegar, oil and bay leaves, if using, and mix together.
- Add the chicken and cover throughly in the marinade. Leave in the fridge for a few hours, or overnight.
- Prehat the oven to 190°C/fan 170°C/Gas 5. Put the chicken and marinade in a roasting dish, pour the wine over the chicken, sprinkle over the brown sugar and roast for 45-50 minutes or until the chicken is cooked.
- Sprinkle the coriander, if using, over the top. Serve the chicken and juices with couscous and spring greens.
