Passover, one of the most widely celebrated Jewish holidays, is only a few weeks away, beginning on April 18th. I have had so many email and tweets for recipe ideas, so I thought I would share this Mediterranean Chicken recipe which is a family favorite. This recipe and a Passover menu will be featured in the spring issue of “Yum Food” Magazine. This chicken is simple, yet elegant, and it’s perfect for Easter as well as all holidays.
11/2 pounds bone-in chicken breast halves
2 tablespoons dried oregano
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/2 cup Spanish green olives with pimientos
1/3 cup dried apricot halves
1/3 cup dried prunes
1/4 cup capers
1/2 cup red wine vinegar
1/3 cup dry white wine
1/3 cup olive oil
1/3 cup brown sugar
11/2 teaspoons paprika
2 tablespoons chopped fresh parsley
1. Preheat oven to 350°F
2. Season chicken with oregano, garlic, salt and pepper. Place chicken in a shallow dish or resealable plastic bag. Add olives, apricots, prunes and capers.
3. In a small bowl, whisk together vinegar, white wine, olive oil and brown sugar. Pour over chicken. Cover and marinate at least 1 hour (and up to 4 hours).
4. Arrange chicken mixture in a 13- x 9-inch baking dish and spoon marinade over chicken. Sprinkle chicken with paprika.
3. Cover and bake chicken for 50 minutes to one hour until chicken is done. Serve with olives, dried fruit, capers and chopped fresh parsley.