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
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. Place garlic, oregano, red wine vinegar, and olive oil in a blender and process till smooth. Add paprika, salt and freshly ground black pepper.
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Marinate chicken pieces with the above mixture few hours or overnight in the refrigerator.
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Preheat oven to 175 Cº (350 Fº).
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Place prunes, olives, bay leaves, and capers on a baking pan, and place the marinated chicken with their juices on top.
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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.
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Bake for 45 minutes or till cooked, basting with pan juices frequently.
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Remove chicken pieces and cover to keep hot, simmer sauce to reduce and thicken.
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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.
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N.B.: Choose green olives that are not bitter or too salty.