Moroccan Chicken with Dried Fruit & Olives

"Some tagines are complex and time consuming, but this is one of the fastest chicken dishes ever." Beth Hensperger

• 1 cup dry white wine
• 1 cup (packed) light brown sugar
• 1/2 cup red or white vinegar (such as merlot or Champagne vinegar)
• 1/2 cup olive oil
• 3 tablespoons crumbled dried marjoram or basil
• 6 cloves garlic, pressed
• 4 1/2 to 5 pounds boneless, skinless chicken thighs or breasts, rinsed and patted dry
• 1 (6 ounce) can black, niçoise, or kalamata olives, drained & pitted
• 1 (6 ounce) can pitted green olives
• 8 dried apricot halves
• 8 ounces pitted prunes (regular or bite-sized)
• 1/2 cup drained nonpareil capers

METHOD

Prepare the chicken the day before baking. In a very large plastic container with a snap-on lid, combine the wine, brown sugar, vinegar, oil, marjoram, and garlic. Add the chicken, olives, apricots, prunes, and capers: cover and shake to coat the chicken with the marinade. Refrigerate overnight.

To serve at room temperature, bake the day of serving. To serve cold, bake the day before and refrigerate overnight.

Preheat the oven to 400°F, if baking immediately. Divide the chicken and marinade between the 2 baking dishes. Bake, uncovered, for 35 to 45 minutes, depending on the thickens's of the meat, until the chicken is no longer pink when pierced at its thickest part with the tip of a knife. (If using 1 small oven, carefully switch the position of the pans halfway through cooking, or bake 1 pan at a time.) Taste the juices for seasoning. If serving cold, cool to room temperature in the juices, cover, and refrigerate overnight.

Serves:16

recipe from www.inmamaskithchen.com

Reprinted with permission from ©2006, The Gourmet Potluck by Beth Hensperger, published by TenSpeed Press

click for book review

 

"If carrying to a potluck already baked, be sure to cover tightly. Reheat, if desired, uncovered at 300°F for 20 minutes or until just warmed through. If baking on site follow instructions above. Serve hot, or let stand, covered, on the counter for up to 4 hours to serve at room temperature. Serve with a little ladle for the juices." from The Gourmet Potluck

top of page