8 chicken thighs
5 cloves of garlic, minced (or 5 cubes)
1 tbsp salt
2 tbsp dry oregano
1 tsp pepper
1/4 cup red wine vinegar
1/4 cup silan
1/4 cup olive oil
1/4 cup white wine (you can use white cooking wine)
3 oz jar capers + juice
1 cup large olives
fresh parsley (optional)
handful of prunes
1
Combine the olive oil, vinegar, silan, white wine, spices, olives, capers, and prunes in a large bowl. Add the chicken to the marinade. (You can also place the chicken and marinade in a very large plastic storage bag and squeeze out the air to make sure the chicken is fully covered with the marinade.) Let marinade as long as you can, preferably overnight.
2
Preheat the oven to 350°F.
3
Place the chicken, skin side up, along with the marinade in one layer in a large roasting pan.
4
Roast for 1 hour or till top is golden brown (internal temp should be 165°F) Serve and enjoy!
Ingredients
8 chicken thighs
5 cloves of garlic, minced (or 5 cubes)
1 tbsp salt
2 tbsp dry oregano
1 tsp pepper
1/4 cup red wine vinegar
1/4 cup silan
1/4 cup olive oil
1/4 cup white wine (you can use white cooking wine)
3 oz jar capers + juice
1 cup large olives
fresh parsley (optional)
handful of prunes