What a genius combo, with sweet dried prunes and salty olives! In this recipe, I only used green olives. Because they are more salty than black ones, they work really well with prunes. You can easily double or triple the portion for a big dinner party.
I have done this dish many times in the past, in many ways. You can marinate the chicken just before roasting, leave it for 15-20 minutes before cooking, or marinate it overnight. But I must say, it’s worth the time to marinate overnight, as the chicken absorbs the flavour deeply and tastes much better.
- 1 whole chicken, about 1.5 kg, broken into 8 pieces
- 1/2 cup pitted green olives in brine
- 1/3 very full cup dried prunes
- 1/3 cup dark brown sugar
- 100 ml good quality white wine
- 2 bay leaf
- 1 tsp dried oregano
Mix all ingredients with chicken in a baking tray, tossing well to make sure meat is evenly coated with marinade.
Let sit overnight, or at least 4 hours in the fridge.
Remove from fridge and leave out at room temperature for about 30 minutes.
Preheat oven with grill and fan assist function to 180℃.
Toss chicken and marinade once, then turn chicken pieces skin side up, distributing them evenly on baking tray.
Roast on middle rack for 45-50 minutes or until chicken is cooked through.
Serve with roasted potatoes and a simple green salad.