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Chicken baked with apricots, olives & capers
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Serves: 4 - 6
8 chicken thighs
3 cloves garlic, crushed
3 sprigs fresh oregano
2 tbsp red wine vinegar
3 tbsp olive oil
75g pitted green olives, drained
2 tbsp nonpareille capers, drained
2 tbsp clear honey
6 Essential Apricots, halved and stones removed
100ml white wine
1. Put the chicken thighs in a large bowl or resealable food bag with the garlic, oregano, vinegar, oil, green olives, capers and honey. Season and toss everything together. Set aside in the fridge for at least 1 hour, or ideally overnight.
2. Preheat the oven to 200ºC, gas mark 6. Arrange the chicken, skin-side up, with all the marinade ingredients in a large roasting tin. Nestle the apricots between the chicken thighs and pour over the white wine.
3. Roast for 45 minutes, basting the chicken in the cooking juices every
15 minutes, until thoroughly cooked, the juices run clear and there is no pink meat. Stand for 5 minutes before serving with rice or couscous and steamed greens.
Typical values per serving:
(for 4) gluten free
This recipe was first published in August 2020.