yummy chicken recipe

[Guest guest]

I made this tonight and it was fabulous. Is it ok to post it? I did the grill method. Had extra to freeze too.No one knew there were prunes in it. I LOVE prunes and I couldn't tell. I have a pdf version but couldn't attach. I have a picture of the chicken too. I don't know where I got the original from but I tweaked it to work for me. (Of course I'm always C so I'm hoping the prunes work their magic).~~~~~~~~~~~~~~~~~~~

Caramelized Chicken with Green Olives and

Prunes

8 chicken

breasts free-range (6 1/2 pounds)

3/4 cup green

olives

10 oz pitted

prunes, boiled for 10 minutes in ½ c water then pureed in food processor

3 cloves

garlic, crushed

4 bay leaves

1/3 cup extra

virgin olive oil

1/3 cup sherry

vinegar

3 rounded

tablespoons dried oregano

Fine sea salt

Freshly ground

pepper

The leaves from

1 small bunch fresh cilantro (flat-leaf parsley can be substituted)

1/3 cup sliced

almonds, toasted

Serves

10 to 12.

Start the recipe the night

before. In

a large salad bowl, combine the chicken, olives, pureed prunes, garlic, and bay

leaves. In a small bowl, whisk together the oil, vinegar, and oregano. Season

generously with salt and pepper.

Pour

over the chicken, and combine until the marinade coats the chicken thoroughly. Cover

with plastic wrap and refrigerate overnight.

Remove

from the refrigerator an hour before baking. Remove bay leaves. Preheat the

oven to 350°F. Place the chicken in a baking dish large enough to accommodate

it in a single layer OR heat the grill on low.

Puree

the remaining marinade.

OVEN: Pour

the remaining marinade (and any remaining solids) over the chicken. Place in the oven and bake for 1 to 1

1/2 hour, basting and flipping the thighs every 20 minutes or so, until the

juices run clear, the meat is caramelized.

GRILL: Grill

chicken on low for 30-40 minutes. Checking after 15. When meat is done cooking

and marinade is caramelized, remove from heat.

Heat

the remaining marinade thoroughly then pour over chicken.

Sprinkle

with cilantro and almonds, and serve.

Note:

Serve with grilled green beans and quinoa cooked in chicken broth.