Thursday, January 6, 2011
This recipe came to me through a roundabout means, and I really do not know where it originated. However, it is so delicious, that it is worth the little bit of extra work and is a must-try. It is something that is perfect for guests, since it is a large amount, or you could just have some great leftovers! The recipe could also be easily cut in half, also. The name makes it sound like the origin could be Italian (?). Even if you don't like some of the ingredients, give it a try anyways. They all work together to give the chicken awesome flavor- you don't have to eat the other items in the dish, but they may just taste different enough that you like them. Try it once and you will be hooked!
I took the skin off the chicken because that was the way it had been served to me originally and I felt the flavor of the marinade would permeate the chicken meat better. Also, with the oil in the marinade, you really do not need the extra fat from the skin.
This was the chicken after it had marinated in the fridge for about 1 day. The cilantro, sugar and wine were added right before baking.
The chicken has been cooked and ready to serve.
5-7 pounds chicken (breasts, thighs, legs, wings, if desired)
1-2 onions, coarsely chopped
1-2 cloves garlic, minced
1 cup spanish pitted olives
3 oz jar of capers with juice
1 cup prunes
1 cup olive oil
1 cup red wine vinegar
1 cup white wine
1 cup brown sugar
1/2- 1 cup fresh cilantro, chopped
salt and pepper to taste
Combine onions, garlic, olives, capers, prunes, oil, vinegar, salt and pepper. Place chicken and the mixture in a large baking dish/roasting pan. Place in the fridge to marinate for 7 hours (overnight works best). Then pour wine over it and sprinkle with sugar and cilantro.
Bake uncovered for 50 minutes at 425 degrees. Excellent served with rice or potatoes or any other starch with a little of the juices over top.