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.