If you are ever in a situation where you need an amazing dish for a dinner party and you are short of time, this dish is the bomb! I got this recipe from a friend about 20 years ago and it has stood the test of time. I start it the night before, throw all the ingredients into a large roasting pan, allow it to marinade overnight, and pop it in the oven about an hour and a half before I need to serve it. Even the fussiest guests have gushed over how much they love the complex flavors. I serve it over a fragrant basmati rice, and make a tossed green salad to round out the meal.
Chicken Malabar
(Serves 8 – 10)
Ingredients:
- 16 pieces of chicken, I prefer thighs myself
- 1 head of garlic, cloves peeled and smashed with the broad side of a knife
- Salt and pepper to taste
- 1/2 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 cup of prunes chopped, don’t leave these out!
- 1/2 cup of sliced green olives with the pimento in them
- 1-4 oz bottle of capers, including the juice
- 6 bay leaves
- 1/3 cup brown sugar, (you can substitute pure organic raw maple syrup); this recipe originally called for 1 full cup of brown sugar, which is just too much for my taste!
- 1 cup white wine
- Garnish with 1/4 cup chopped cilantro
Directions:
Combine the first 9 ingredients together in a roasting pan and allow to marinate over night in your fridge.
When you are ready to put it into the oven, dissolve the brown sugar in the cup of white wine and add to the mixture.
Bake at 350° Fahrenheit for about an hour, to an hour and 20 minutes, ’til done.
Garnish with the chopped cilantro and serve over rice. Sooo good!
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