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Summer Chicken with dried plums and green olives

Summer Chicken with dried plums and green olives
Serving Size:
Cooking Time:
Imperial (US)
  • 8 organic chicken thighs, on the bone with skin attached
  • 1/2 tsp Aleppo pepper (or 1/4 tsp. cayenne)
  • 1 tsp Kosher salt
  • 2 tsps ground cumin
  • 1/2 tsp ground coriander
  • 1 1/2 tsps ground ancho chili
  • 1/4 tsp ground cloves
  • 3 tbsps olive oil
  • 2 tbsps red wine vinegar
  • 1 sweet yellow onion, chopped
  • 2 tbsps olive oil
  • 3 cloves of garlic
  • 20 pitted prunes
  • 1 1/2 cups white wine
  • 1/2 tsp dried thyme
  • 20 green olives, pitted
  • 1 tbsp brine from the olive jar
  • 2 tbsps honey
Season the chicken thighs at least 2 hours before cooking. Longer or overnight is ok.
Place the chicken thighs in a large bowl. Sprinkle evenly over the thighs the Aleppo, salt, cumin, coriander, chili and cloves. Add the 3 Tbsp. olive oil and the 2 Tbsp. vinegar.
Toss the thighs until well coated on all sides with the spices.
Place the thighs in a large flat baking dish in one layer, skin side up. Cover and refrigerate for 2-4 hours or overnight.
About 30 minutes before you are going to bake the chicken, take the pan out of the refrigerator. Heat the oven to 350°.
Make the sauce:
In a large skillet, heat 2 tbsp. olive oil over medium heat. Add the chopped onions and garlic and cook for about 10 minutes until translucent. Stir to keep from browning too much.
Cut each prune in half.
Add the thyme, prunes, white wine, olives, and olive brine. Simmer a few minutes, then turn off the heat.
Uncover the chicken and pour the sauce over the thighs, spreading the prunes and olives around evenly. Tuck about half of the prunes under the chicken. Drizzle the tops of the chicken with the honey. (I heat the honey slightly in a glass measuring cup for about 10 seconds, then pour slowly over the chicken evenly.)
Bake uncovered for about 1 hour, until chicken is crispy and brown on top.Half-way through the cooking spoon a little of the juices over the chicken to moisten. You can also add a little more white wine if you need more liquid.
Serve with couscous or rice.
This chicken is great leftover and perfect for a picnic served at room temperature.
Recipe by Jane O'Riordan
Terre Rouge and Easton Wines
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