I call her “Miss Priss”…a cutzey girrleee bird basking for hours in juices, flavors, spices, and ingredients that transform her into a Mediterranean Goddess Bohemian bird!
I agree we live in a fast paced world. Convenience is the mantra of so many people. I’m guilty of both. But in some cases, good things just take time, and in this case time ‘ol’ father time’ is a key to the FLAVOECSTAIC power of this bird! The hardest part of this recipe is just taking the few minutes’ time to gather up all the mariade magic ingredients, line them up, have your measuring spoons and cups and do the double double toil and trouble brewing!
I’ve linked up this recipe to “Four Little Fergusons” Weekend Potluck! Find more great ideas for your weekends here!
What you need:
3-3 ½ pounds chicken (your choice…whole, breast, mixed, etc.)
1 tsp ground cumin
Kosher salt and fresh cracked pepper (to taste)
½ cup extra virgin olive oil
1 tsp chopped garlic
1 tsp chopped shallots
1/8 cup dried oregano
1/8 cup dried rosemary
¼ cup brown sugar
4-6 bay leaves
¼ cup red wine vinegar
¼ cup white wine
½ cup dried plums (prunes) each cut in half
1/3 cup green olives
¼ cup pitted black olives
¼ cup capers with juice
1/3 cup fresh chopped parlsey
What you do:
Wash and pat dry chicken. Coat chicken well with cumin (all sides). Add salt and pepper to taste. Set aside and prepare marinade.
In a 9×13 baking dish (or similar baking implement), combine all of the ingredients for the marinade. Blend well. Place chicken in marinade and coat well turning and massaging in the mixture. Cover with plastic wrap, Place in refrigerator for at least 6 and up to 24 hours.
Remove plastic wrap when ready to bake. Cover loosely with foil tent. (Or if you casserole or baking dish has a lid place it kind of cock-eyed allowing a little of the steam to escape as it bakes.) Bake in preheated 350 oven for about about 20 minutes per pound (a whole bird just seems to take a little longer) or until chicken is done. Remove foil. Increase oven temperature to 400. Take a big spoon and douse the chix with the marinade and juices real good. Cook another 10-15 minutes in order to create a golden brown finish on the chicken.
Remove from oven and rest about 5 minutes. Serve chicken with spoonsful of the marinade in which it was baked and with your favorite sides.
©2012 Alice D’Antoni Phillips Ally’s Kitchen