Moroccan Chicken with Dates, Olives and Apricots Recipe

ingredients

1 large orange, thinly sliced
3 chicken breasts, cut in half
3 tablespoons chopped fresh parsley
8 cloves garlic, minced
1 1/2 teaspoon cumin
1/2 cup port wine
1/4 cup olive oil
1/4 cup red wine vinegar
2 tablespoons honey
salt, to taste
black pepper, to taste
10 dates, pitted
10 prunes, pitted
1/2 cup raisins
20 green olives with pimento
12 dried apricots, halved

directions

Arrange orange slices in bottom of glass baking dish. Mix parsley, garlic and cumin in a bowl. Rub mixture into chicken and place chicken on top of the oranges.

Whisk the port, vinegar and honey in a small bowl. Pour mixture over chicken. Tuck the fruit and olives around the chicken. Season with pepper. Cover and refrigerate at least 12 hours or overnight, turning chicken once.

Preheat oven to 350 degrees F.

Turn chicken skin side up. Bake with marinade and fruit until chicken is cooked; about 35 to 45 minutes. Transfer chicken, fruit and olives to a platter; discard orange slices.

Pour pan juices into a heavy sauce pan. Bring to a boil and continue to cook until reduced by half. Season with salt and pepper to taste.

Spoon some sauce over chicken and garnish with parsley. Serve remaining sauce on the side.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

delraybuzz May 11, 2009

Slightly lengthy preparation, but it looks DELISH! However, the OIL was left out of directions, though I added it with wine, honey and vinegar. Also, is it baked with or without a cover? It is now marinating, and I will serve it along with couscous tomorrow night tp dinner guests. My mouth is watering already, though at 81, my legs are tired standing so long at my prep counter! Also, I also used some thighs plus the breasts.

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