APRICOT CHICKEN
A recipe for olive and caper lovers, delicious is not the word. We love the skin and on the bone.
- 8 skinless, boneless chicken thighs (I used thighs with skin and bone)
- 80 ml olive oil
- 12 cloves garlic, peel on, smashed
- 1 tablespoon dried oregano
- 10 sprigs thyme
- 24 (150 g) dried apricots (I used dried fruit)
- 24 caper berries
- 24 green olives
- 1 strip orange rind
- 2 bay leaves
- 120 ml sherry vinegar
- 250 ml verjus or white wine
- 2 tablespoons brown sugar
- parsley, chopped for garnish
- salt and pepper, to taste
Combine chicken, oil, garlic, oregano, 8 thyme sprigs, apricots, caper berries, olives, orange rind, bay leaves, sherry vinegar, salt and pepper in a ziplock bag. Seal bag and gently massage the flavours into the chicken. Set aside, to infuse, in the fridge for minimum of 2 hours or overnight.
Preheat oven to 180ºC.
Transfer chicken and all marinade ingredients into a large baking dish. Add verjus/white wine and sprinkle over the sugar.
Place the chicken in the oven to roast until cooked through. Remove from the oven and allow to rest 5 – 10 minutes.
Sprinkle with parsley and leaves of remaining sprigs thyme.
Note:
We used dried fruit instead of only apricots and served with basmati rice, sweet potato and fried cabbage.
Recipe and photo: Elize de Kock
