Chicken with Fruit and OlivesOven Method shown above
This is another Friday Family Favourite and it's adopted from a recipe I found in Cooking Light. When done in the crockpot, the flavours really meld together, and the chicken is so tender and tasty! Yum!
Chicken with Fruit & Olives
1/4 cup red wine vinegar
3 tbsp good olive oil
1/2 tsp salt
1/4 tsp ground black pepper
4 minced garlic cloves
1/2 cup chopped pitted dates
1/2 cup chopped dried apricots
1/2 cup chopped pitted green olives
1/2 cup chopped pitted black olives
6-8 boneless chicken thighs
1 1/2 cups chicken broth
1/2 cup chopped fresh parsley (1/4 cup of dried is just fine, too)
Put the chicken thighs into a medium to large size crockpot first. Then add the remaining ingredients. I don't know how big mine is, but it easily cooks a meal for 3 plus leftovers. Add the chicken broth.
Turn on low temperature and put the lid on. Allow to cook for 8 - 10 hours or until the chicken easily falls apart and the sauce has turned a rich chocolate brown.
Serve over saffron rice or couscous. Yummy!
*Image credit
