Ingredients
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1 cup pitted prunes, halved
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1/2 cup jarred pimiento-stuffed green olives, drained
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3 tbsp olive oil
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3 tbsp red wine vinegar
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1 tbsp dried oregano
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1 tbsp capers, drained
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4 cloves garlic, smashed
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2 bay leaves
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2 lbs bone-in chicken thighs
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2 tbsp brown sugar
Serve Over (Optional):
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Cooked quinoa
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Cooked rice
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Cooked couscous
Steps
1
To a large resealable bag or container, add the prunes, olives, oil, vinegar, oregano, capers, garlic, and bay leaves. Season with salt and pepper. Add the chicken to marinade and massage to fully coat. Refrigerate 30 min. or up to 24 hours.
2
Preheat oven to 400°F. To a rimmed baking sheet, add chicken, skin-side up, and marinade. Add ¼ cup water to sheet pan. Sprinkle the brown sugar over chicken. Season chicken with salt and pepper. Bake 40–50 min., until internal temperature reaches 165°F. Remove bay leaves and serve.
Tips
Serve this chicken over cooked quinoa, rice, or couscous.
