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- 4 chickens, quartered or chicken pieces
- 1 head garlic, peeled and finely pureed
- 1/4 cup (60 ml) dried oregano
- coarse salt and freshly ground pepper, to taste
- 1/2 cup (125 ml) red wine vinegar
- 1/2 cup (125 ml) olive oil
- 1 cup (225 ml) pitted prunes
- 1/2 cup (125 ml) pitted Spanish green olives (or pimento stuffed)
- 1/2 cup (125 ml) capers with a bit of juice
- 6 bay leaves
- 1 cup (225 ml) brown sugar
- 1-1/2 cups (350 ml) white wine
- 1/4 cup (60 ml) fresh coriander (cilantro), finely chopped
- In a large bowl combine garlic, oregano, pepper, salt, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves.
- Add chicken and stir to coat all pieces;marinade, refrigerated, overnight.
- Preheat over to 350 degrees (175 C.).
- Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly.
- Sprinkle chicken pieces with brown sugar and pour white wine around them.
- Bake uncovered for 50 minutes to 1 hour, basting frequently with pan juices.
- Chicken is done when thigh pieces, pricked with a fork at their thickest, yeld clear yellow (rather than pink) juice.
- With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter.
- Use a gravy separator to take fat from the top of juices.
- Moisten chicken with a few spoonfuls of juices and sprinkle generously with cilantro or parsley.
- Pass remaining pan juices in a sauceboat.
- A wonderful recipe from The Silver Palate Cookbook modified slightly for our use.
The original recipe called for parsley or cilantro but the cilantro makes it really savory.
We did the equivalent amount of about 2 1/2 chickens but used the entire amount of marinade ingredients in order to cover the chicken pieces.
Serve with a simple rice dish, vegetable and a green salad.
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