Sephardic sweet-and-sour chicken

    (1)

    Chicken breasts or thighs are marinated overnight in a combination of dried fruit, green olives, capers and white wine then slowly simmered until tender.


    1 person made this

    Ingredients
    Serves: 8 

    • 8 chicken breast halves or thighs
    • 1 garlic clove, minced
    • 1 teaspoon dried thyme or 2 teaspoons fresh thyme
    • salt and black pepper to taste
    • 1 large handful pitted prunes
    • 1 large handful dried pitted apricots
    • 1 small handful pitted green olives
    • 2 tablespoons capers
    • 2 bay leaves
    • 250ml white wine
    • 2 tablespoons minced fresh coriander
    • olive oil for frying

    Method
    Prep:5min  ›  Cook:45min  ›  Ready in:50min 

    1. Place the chicken pieces, garlic, thyme, salt, pepper, prunes, apricots, olives, capers, bay leaves, and wine in a large bowl and mix to combine. Cover and marinate overnight in the fridge.
    2. Remove the chicken from the marinade and let drain well. Heat a small amount of oil in large heavy pot and brown the chicken pieces from all sides. Add the entire marinade and bring to the boil. Reduce the heat, cover, and simmer at low heat until the chicken is no longer pink in the centre and easily detaches from the bones, about 45 minutes.
    3. Sprinkle with minced coriander and serve.

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