This Prune and Olive Chicken recipe is a perfect combination of sweet and savory flavors. Tender chicken thighs are marinated in a mixture of prune juice, olive oil, garlic, and spices, then baked to perfection. The prunes add a natural sweetness to the dish, while the olives provide a salty and briny taste. Serve this dish with a side of couscous or roasted potatoes for a satisfying and flavorful meal.
Ingredients
- 8 bone-in, skin-on chicken thighs
- 1 cup prune juice
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup pitted green olives
- Fresh parsley, for garnish
Directions
- In a large bowl, combine prune juice, olive oil, minced garlic, paprika, thyme, oregano, salt, and black pepper. Mix well to create a marinade.
- Add the chicken thighs to the marinade, making sure they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or overnight for best results.
- Preheat the oven to 375°F (190°C).
- Remove the chicken thighs from the marinade, shaking off any excess liquid. Place them skin-side up in a baking dish.
- Scatter the pitted green olives around the chicken pieces, distributing them evenly.
- Bake the chicken in the preheated oven for 45-50 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.
- Remove the chicken from the oven and let it rest for a few minutes before serving.
- Garnish with fresh parsley and serve hot. Enjoy!
