Chicken with Olives, Apricots, and DatesPrint Recipe
- 1. 4 lb chicken, cut into 8th’s
- salt and pepper
- 1 dried oregano
- 1 teaspoon spicy brown mustard
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 2 tablespoons honey
- 1 clove garlic, minced
- 1/4 cup dry white wine
- 1/4 cup dried apricots, finely chopped
- 5 medjool dates, chopped
- 1/4 cup chopped pimiento olive (4-5 olives)
Place chicken in a 9X13 baking dish and season liberally with salt and pepper on both sides. Add in oregano, mustard, lemon juice, olive oil, honey, garlic, and white wine. Massage well. Mix in the apricots, dates, and olives. Cover and refrigerate 3-4 hours or overnight.
Preheat oven to 400 degrees.
Let the chicken come to room temperature, scatter most of the dried fruit and olives under and around the chicken (not on top so it doesn’t burn) and bake uncovered for 45 minutes until golden and cooked through. Serve hot with dried fruit and olive mixture spooned on top.