Prep 10 mins
Cook 30 mins
This is very good and simple to make. It needs to marinate overnight or you can make it and freeze the chicken right in the marinade, for OAMC. Simply defrost in the refrigerator overnight. I serve this over couscous, and spoon the broth over the top. NOTE: No need to keep the brown sugar separate, it can be included right into the marinade.
- 2 garlic cloves, minced
- 6 prunes, pitted and drained
- 6 green olives, pitted
- 1 tablespoon capers, with liquid
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1⁄8 cup white wine
- 1 bay leaf
- 1 teaspoon dried oregano
- salt and pepper
- 3 boneless skinless chicken breast halves
- 1⁄8 cup brown sugar
- In a resealable bag, combine garlic, prunes, olives, capers, olive oil, vinegar, wine, bay leaf, oregano, salt and pepper.
- Mix well, and add chicken breasts.
- Seal and refrigerate overnight.
- Preheat oven to 350 degrees.
- Pour contents of bag into baking dish and top with the brown sugar.
- Bake, spooning the broth over the chicken several times for 30 minutes, until chicken is cooked through.
So easy to make and loved the combination of unique flavors. I originally discovered this dish through Dream Dinners and have to admit it's spot on.
Instead of adding the ingredients whole (i.e. plums & olives), I chopped them all up to mix better.
UPDATE- I was too lazy to let all the ingredients marinate and then cook the next day, so I threw everything in the crock pot for a few hours (I quadrupled at least all the ingredients apart from the chicken to make it more like a tagine). When it was finished I shredded the chicken and it was absolutely AMAZING!! I will definitely only cook it this way from now on.
This has been one of my favorite recipes for a long time! Try it with figs (you can buy them in a bag near the dried fruit) - it is so much better than the prunes.
Wonderful! We all love prunes anyway so the recipe didn't sound so weird to me. Made it with prunes and once with figs...prunes are better. This time I'm doubling the liquid to make more sauce. Also doubled the capers 'cause I love capers! This is very good on rice.