by Phyllis Webb, Board President
Ingredients
2 lbs Chicken Thighs, skinless & boneless, cut into quarters
1/2 head Garlic, minced
11/2 tbsp dried Oregano
coarse Salt and freshly ground Black Pepper, to taste
1/3 cup Red Wine Vinegar
1/3 cup Olive Oil
12 pitted Prunes, halved
6 dried Apricots, halved
1/2 cup pitted Castelvetrano Olives
1/3 cup Capers, with a bit of juice
3 Bay Leaves
1/2 cup Brown Sugar
3/4 cup White Wine
1/2 tsp Chili Powder
1/3 cup fresh Cilantro, finely chopped
Directions
In a large bowl, combine chicken, garlic, oregano, salt and pepper, vinegar, oil, prunes, apricots, olives, capers and juice, bay leaves, brown sugar and white wine. Cover and let marinate, refrigerated, overnight.
Arrange the chicken in a single layer in a large, shallow baking pan and spoon marinade over it evenly.
Bake in a 350°F oven for 50 minutes to 1 hour, basting frequently with marinade. Chicken is done when the thickest piece registers 165°F on a thermometer.