January 15, 2007

Mediterranean Chicken

This is the dish that Vanessa made for us the other night. We finished up the leftovers by pouring them over baked potatoes tonight. It was DELICIOUS! (or "Off the Richter scale" as Rob just said.) (I didn't eat any of the chicken, but Rob said that was also excellent. I just used the sauce and extras and they were wonderful.)

150 ml (2/3 cup) Red Wine Vinegar
2 cloves garlic, crushed
30 ml (2 tbsp) freshly chopped oregano
salt and black pepper
150 ml (2/3 cup) olive oil
150g (6 oz) ready to eat dried prunes, quartered
150g (6 oz) ready to eat dried apricots, quartered
100g (4 oz) green olives
50g (2oz) capers
1 bayleaf
4 large boneless, skinless chicken breasts
40g (1 1/2 oz) brown sugar
175 ml (6 fl oz) white wine

Mix together the vinegar, garlic, oregano, seasoning, oil; prunes, apricots olives, capers and bay leaves in a large bowl. Place the chicken in the marinade, cover, refrigerate and leave to marinate for 4 hours or overnight if possible.

Preheat the oven to 325 F (180 C, Gas Mark 4).

Arrange the chicken in a shallow baking dish in a single layer and pour over the marinade. Sprinkle the chicken with brown sugar and pour the wine around. Bake for 30 - 40 minutes until the chicken is well browned.

Serve over rice or cous cous.


  1. I should add that the picture here is from before the chicken was cooked. It was so pretty looking that I had to take a picture. Plus, it didn't last long once it Was cooked. ;-)

  2. Sounds great... Looks like it could use just a little Feta cheese ;) Too bad I'm on this weight watchers diet slowly starving myself to death ;)

  3. awww billy your not sposed to starve yourself rofl...I thought you were looking a bit thinner of late hehe..I better restrict your rum rations from now on rofl.

    How about you post some low fat recipes on your site? I sure could do with some.

    I wouldn't be able to eat this chicken one because of all the fruit that is in it would play up with me making me visit the loo prolly all day long. It looks nice tho.

  4. Sounds yummy meg, I'm definitely going to give it a try, only I'll probably triple the portions, how's about coming up with some good italian recipes eh?

  5. i'm counting on you for the italian recipes, silly!

  6. i've changed the pic to one that's of *cooked* food. the uncooked was pretty, but the new one is pretty decent as well.

    vanessa's version of this was a bit tastier. i think she had better (and more) olives.

    i added tofu for me. it came out ok. i think i should have marinated it longer, though.

    here's the old pic in case you want to compare:

  7. It looks yummy.... wish I can taste... ;)

  8. This is the most gorgeous meal, taken from Gourmet Traveller years ago. The pics don't do it justice, very ugly.
    @ Feta Cheese? Lol Americans, how to wreck food.

  9. yeah, i can't imagine feta in this. but in the couscous salad i've been making lately, it's delicious!


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