Categories: chicken, main

Ingredients

• 3 chickens, about 31/2 kg, skin removed, each cut to 8 pieces
• 12 garlic cloves, 60 g.
• 3/4 cup dried oregano leaves, 12 g.
• ⅔ cup red wine vinegar
• 1/2 cup olive oil
• 1 cup pitted prunes, 20 pieces
• 1 cup pitted green olives (see note below)
• 5 bay leaves
• 2 tablespoons capers
• 1 cup chicken stock
• 1 cup brown sugar
• 1/2 cup parsley finely chopped
• 2 tomatoes (400 g), peeled, seeds removed, finely chopped
• Dash to 1/4 teaspoon hot paprika (dish should be hot)
• Salt and freshly ground black pepper

Directions

1. . Place garlic, oregano, red wine vinegar, and olive oil in a blender and process till smooth.  Add paprika, salt and freshly ground black pepper.

2. Marinate chicken pieces with the above mixture few hours or overnight in the refrigerator.

3. Preheat oven to 175 Cº (350 Fº).

4. Place prunes, olives, bay leaves, and capers on a baking pan, and place the marinated chicken with their juices on top.

5. Place chicken stock and sugar in a pan over medium heat and stir till sugar dissolves.  Cool, mix in parsley, chopped tomatoes, and pour mixture over chicken pieces.

6. Bake for 45 minutes or till cooked, basting with pan juices frequently.

7. Remove chicken pieces and cover to keep hot, simmer sauce to reduce and thicken.

8. Place chicken pieces on a serving plate and pour the hot sauce over.  Serve hot with rice, potatoes, or a green salad.  The dish is also very tasty eaten cold.

9. N.B.:  Choose green olives that are not bitter or too salty.

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