There are times when you don’t really want or don’t have the time to cook a dinner with lots of fuss and bother. We all have our favourite dishes for these occasions. This is mine!
When you do have more time available, make sure to try my butterfly chicken recipe it is much easier than some people think and it comes up beautifully.
I have adapted it from an old “Vogue wine and Food Cookbook” circa 1990. These were quite the up and coming recipes at the time. But I do think that some old recipes really a worth keeping and not updating. It is rather strange in the combination of the marinade ingredients which seem to work with a balance of salty, sour and sweet. It must be prepared 24 hours in advance and is delicious served with steamed rice or couscous.
For 6 people (with leftovers) you will need:
1.5kg free range chicken, portioned
or 8 chicken drumsticks if you prefer
4 cloves garlic, peeled and crushed
3 teaspoons dried oregano leaves
salt and freshly ground pepper
¾ cup red wine vinegar
¾ cup extra virgin olive oil
1 ½ cups pitted prunes, quartered
¾ cup dried apricots, quartered
¾ cup green olives, pitted
½ cup capers
4 bay leaves
¾ cup brown sugar
1 ½ cups white wine
Spread out the chicken in a large non-corrosive dish. Combine the remaining ingredients and pour over the chicken. Cover and refrigerate overnight.
The next night about an hour before dinner heat the over to 180C. Place the chicken in a shallow baking dish and pour over all of the marinade. Bake for 45 minutes to an hour or until the chicken is cooked.
Serve the chicken on a bed of buttered couscous or rice with a green salad.