Wine-Roasted Chicken with Apricots and Olives
The apricots, saffron and cinnamon give this dish a Middle Eastern flavour, and it’s just as delicious hot as it is at room temperature.
| Servings | Prep Time | Cook Time |
| 6servings | 10minutes | 50minutes |
| Servings | Prep Time |
| 6servings | 10minutes |
| Cook Time |
| 50minutes |
Ingredients
- 4 cloves garlic smashed and peeled
- 3 tbsp white wine vinegar
- 3 tbsp olive oil
- 1 tsp saffron threads
- 2 cinnamon sticks broken in half
- 1 cup green olives
- 1/2 cup dried apricots
- 2 tbsp capers
- 6 small bone-in, skin-on chicken breasts
- 1/4 cup white wine
- 1/4 cup brown sugar
- 1/4 tsp salt
Servings: servings
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Ingredients
Servings: servings
Units:
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Instructions
- Combine garlic with vinegar, oil, saffron, cinnamon sticks, olives, apricots and capers in a large resealable bag. Add chicken and massage a little to coat. Seal well and let marinate in the fridge, at least 12 hours and up to 36 hours, turning bag every now and then.
- Preheat oven to 350°F (180°C). Place chicken and marinade in a 9- by 13-inch (3.5 L) baking dish, turning chicken skin side up. Pour in wine. Sprinkle brown sugar and salt evenly over chicken pieces. Bake for 50 to 60 minutes or until chicken is cooked through. Let stand for 5 minutes before serving. Serve each piece with some olives and apricots and sprinkle with mint. Serve additional sauce alongside.
