4 garlic cloves, crushed
1 tsp dried oregano
Pinch of salt and cayenne pepper
2 bay leaves
1/4 cup of red wine vinegar
1/4 cup of olive oil
1/4 cup of pitted olives
1/4 cup of capers
1/2 cup pitted prunes
1/2 cup brown sugar
1/2 cup white wine
Combine ingredients for marinade, pour over 12 chicken thighs and leave for a few hours in the fridge.
Preheat oven to 180 degrees. Arrange chicken in a single layer in a baking dish. Sprinkle with brown sugar and pour over white wine. Bake for 1 hour, occasionally basting with the marinade.
Serve with roasted eggplant & mushrooms, toasted cashews & corriander.
On to dessert...
Blueberry & Raspberry Lime Drizzle
This recipe is from the ever lovely Emily from My Gingerbread Journey.
You'll find the recipe, complete with gorgeous pics here.
Next time that I make this, (and there will definitely be a next time!) I'll use a shallow baking tin. The loaf tin that I used was too narrow & deep and took ages to cook. Still tasted fabulous though, a winner in my book. Thanks for the recipe Em!
Enjoy Peeps...happy feasting!