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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Fruit Chicken Recipe

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This recipe for Fruit Chicken is from The Big Cuban Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 bone-in, skin-on chicken thighs (3 1/4 pounds)

1 cup pitted green olives

1 cup pitted prunes

1/4 cup extra-virgin olive oil

1/4 cup red wine vinegar

1 cup dried California apricots

1/4 cup oregano leaves, chopped

8 garlic cloves, crushed and peeled

Kosher salt

Pepper

2/3 cup dry white wine

1/4 cup parsley, chopped
Directions:
Directions:
In a baking dish combine olive oil, garlic, red wine vinegar, garlic, salt, and pepper. Toss apricots, prunes, and olives with the mixture. Marinate chicken for a couple of hours or overnight. Pur white wine on top of the chicken and let sit for 30 minutes prior to putting in the oven. Bake at 350 degrees for 1 -1/2 hours or until browned. Sprinkle parsley on top. Of course, serve with white rice.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
I found this recipe in a Cooking Light cookbook when I first got married in 2007. I began to make it the first night of Yom Tov and continue to do so. My kids love it and look forward to it! It is a family staple for the Yomim Tovim.

 

 

 

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