FoodCoop Recipes
Chicken with Prunes and Olives
Prep
10 minutes
Cook
45 minutes
Serves
4
Ingredients
Whole bulb of garlic
200g dried prunes
350g jar The Co-operative Irresistible whole Greek green queen olives, drained
2 tbsp dried oregano
90ml red wine vinegar
90ml olive oil
3 bay leaves (optional)
8 chicken thighs, skin removed
100ml white wine
80g brown sugar
Handful fresh chopped coriander (optional)To serve:
400g prepared couscous and 320g steamed spring greens
Method
Peel and crush the garlic cloves and put into a large bowl. Add the prunes, olives, oregano, vinegar, oil and bay leaves, if using, and mix together.
Add the chicken and cover throughly in the marinade. Leave in the fridge for a few hours, or overnight.
Prehat the oven to 190°C/fan 170°C/Gas 5. Put the chicken and marinade in a roasting dish, pour the wine over the chicken, sprinkle over the brown sugar and roast for 45-50 minutes or until the chicken is cooked.
Sprinkle the coriander, if using, over the top. Serve the chicken and juices with couscous and spring greens.
Cook's tips
Prep time: 10 minutes + time to marniade
Nutrition
Calories | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
735 | 27.6g | 4.2g | 38.7g | 2.5g |
High · 39% | Low · 21% | High · 43% | Medium · 41% |
Approx. per serving. % of your guideline daily amount.
