Friday - - Recipe Cards -

Prep time overnight Cook­ing time 45 mins Serves 6 6 chicken por­tions (legs and thighs) 1½ cups prunes, pit­ted ½ cup green olives ¼ cup ca­per berries ¼ cup red grape vine­gar ¼ cup olive oil 2 gar­lic cloves, crushed 2 tbsp finely chopped thyme 3 bay leaves 1 cup non-al­co­holic white wine Chicken stock, as re­quired 2 tbsp chopped pars­ley and some cous­cous, to serve Place chicken pieces in a bowl with prunes, olives, ca­per berries, vine­gar, olive oil, gar­lic, thyme and bay leaves. Sea­son with pep­per, cover and re­frig­er­ate overnight. Pre­heat the oven to 180°C. Heat some olive oil in a shal­low bak­ing dish or casse­role and brown the chicken pieces, start­ing skin side down, for about five min­utes on each side. Ar­range the chicken in a sin­gle layer, then add the non-al­co­holic white wine and deglaze the pan. Add what’s left of the overnight mari­nade and enough chicken stock to cover the chicken. Cover the dish with a lid or foil and bake for 30 min­utes. Sea­son with salt, gar­nish with pars­ley. Serve on a bed of cous­cous.

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