Inspired by the Spanish and Moroccan cuisine this American classic is one of the best dishes the American cuisine that offered the world. You can see the influences in this dish where dried fruits represents is Moroccan origin while olives and capers came from the Mediterranean region.
Created by Sheila Lukins and Julee Rosso this dish was showcased in the 1980’s smash hit cookbook called the Silver Palate Cookbook. It’s one of the iconic dishes in the said cookbook and became a staple especially in New York served usually during dinner parties and entrees for Passover Seders.
This amazing combination of chicken cooked with prunes, olives, capers, white wine, brown sugar, garlic and oregano in white wine is a perfect combination of flavours, savoury chicken, salty olives and capers with sweet prunes and sugar definitely complements each other’s flavour profile.
- In a bowl combine together chicken, prunes, olives, capers, garlic, dried oregano, red wine vinegar, olive oil, bay leaves, freshly ground black pepper and sea salt. Cover and let it marinate overnight in the refrigerator.
- Place chicken in a baking dish arranging them in one layer, pour liquid from the marinade on top, sprinkle the brown sugar on top and pour the white wine. Bake for 45 minutes in a 180C preheated oven while occasionally basting the chicken with the pan juices.
- Remove from oven, garnish with chopped parsley then serve.