This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Italian food is all about ingredients and it's not fussy and it's not fancy."
-Wolfgang Puck, Chef
This is not fussy and not fancy. The combination of sweet prunes, salty olives, tart capers, savory chicken and vinegar is the perfect blend of ingredients. Great recipes are about balance and this is a perfect balance of flavors. Served over nutty brown rice and you have a great meal - and even better leftovers.
These are the flower bud of a bush from the family Capparidaceae. Cultivated in the hot climates of the Mediterranean and Asia, the immature flowers are picked and then pickled in vinegar brine. They are bland when raw but pickled capers are pungent with a sharp piquant flavor.
Servings = 4 | Serving size =about 2 cups
Cooking Time = 60 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6.
This recipe makes great leftovers. Note that cooking time does not include marinating time.
Serve with Brown Rice
|16 ounces||boneless skinless chicken thighs (cut into large chunks)|
|4 cloves||garlic (minced)|
|1 Tbsp||dried oregano|
|fresh ground black pepper (to taste)|
|2 Tbsp||red wine vinegar|
|2 Tbsp||olive oil|
|2 1/2 ounces||pitted prunes (about 9)(coarsely chopped)|
|9 large||green olives (about 9)(slivered)|
|1 Tbsp||caper liquid|
|1/3 cup||white wine|
|2 Tbsp||chopped parsley|
Place the chicken, garlic, oregano, salt, pepper, vinegar, olive oil, prunes, olives, capers, caper liquid, bay leaves, honey, white wine, and chopped parsley in a medium sauce pan.
Cover and marinate in the refrigerator for at least 6 hours. Stir occasionally.
Preheat the oven to 300°F.
Place the pot in the oven and roast for 30 minutes. Remove and stir.
Roast for another 20 minutes.
Stir and serve over rice.
Serving size = about 2 cups
Servings = 4
Amount Per Serving
|Calories 271||Calories from Fat 102|
|% Daily Value|
|Total Fat 11g||19%|
|Saturated Fat 2g||8%|
|Monounsaturated Fat 6g|
|Trans Fat 0g|
|Total Carbohydrates 15g||5%|
|Dietary Fiber 1g||5%|
|Vitamin A 5%||Vitamin C 12%|
|Calcium 6%||Iron 14%|
|Vitamin K 49 mcg||Potassium 404 mg|
|Magnesium 38 mg|